Moroccan chicken tagine

Combine paprika, cumin, ginger, coriander, cayenne pepper and cinnamon.

Remove the zest from the lemon with a fine grater. Mix a teaspoon of zest with one clove of minced garlic.

Rub all over the thighs with 2 teaspoons of salt and ¹⁄₂ teaspoon of black pepper.

You can use other parts of the chicken, such as drumsticks.

In a deep wide skillet with a thick bottom or cauldron, heat oil over medium-high heat.

Arrange the chicken thighs there in one row. Fry for 4-5 minutes on each side, until browned.

Transfer to a plate and remove the skin when the meat has cooled slightly. Drain the fat from the skillet, leaving about 1 tablespoon.

Cut the onion in half and chop into strips.

Place a skillet with lard over medium heat. Fry the onions, stirring occasionally, for 5-7 minutes.

If the fat begins to darken strongly, pour in a little water.

Add all the minced garlic and cook for 30 seconds.

Add spices and flour. Fry, stirring constantly, for another 30 seconds.

Add broth, honey and remaining zest. Season with salt and mix thoroughly.

If something sticks to the bottom, gently pry it off with a wooden spatula.

Return the thighs to the skillet in a single layer. Reduce heat slightly and simmer for 10 minutes.

Cut the carrots into pieces, add them to the chicken and cover the container with a lid. Cook for about 10 minutes more.

The carrots should soften and the chicken should be fully cooked.

Add whole or halved olives, zest and garlic mixture, chopped cilantro, and a tablespoon of lemon juice. Stir.

Taste the sauce and season with salt and pepper if necessary.