Ingredients
1 chicken, about 3 lb. {cut up into pieces}
16 oz Chicken Broth
2 tsp. Paprika
1 tsp. Dried Minced Garlic
1 tsp. Garam Masala
1/2 tsp. Ground Cumin
1/2 tsp. Crushed Red Pepper Flakes
2 Tbs. extra-virgin olive oil
2 Tbs. Butter
2 small yellow onions, chopped
1⁄2 cup chopped fresh cilantro
plus more for garnish
1⁄4 cup Honey
6 lemon wedges
Instructions
Cut the chicken into serving pieces: 2 legs, 2 thighs and 2 wings; cut each half-breast in half. Set aside.
Place chicken in large bowl and sprinkle spices over the top and turn to coat.
In a tagine or Dutch oven heat oil and butter over medium heat. Add chicken and cook 4-5 minutes on each side. After the chicken in browned set it aside on a large plate.
Saute onions in leftover oil/butter until browned. Add chicken broth and bring to a boil. Turn down heat to simmer and add place the chicken on top of onions.
Add honey, cilantro and lemon wedges. Place lid on tagine and let simmer for 1 hour or until the chicken is practically falling off the bone.
Serve over a bed of rice.