1. Combine spices and set aside. 2. Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside. 3. Season chicken liberally with salt and pepper. 4. Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside. 5. Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn). 6. Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds. 7. Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits. 8. Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat. 9. Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes. 10. Transfer chicken to a plate or bowl and tent with foil. 11. To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes. 12. Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
