7 tablespoons olive oil
1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
1 teaspoon harissa
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tablespoons chopped fresh flat-leaf parsley
Serving Suggestion: flatbread
Spice Mixture, recipe follows
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
If you're using a tagine: An unseasoned ceramic tagine may crack in the oven. Before using the tagine for the first time, submerge and soak it overnight in cool water. Pat dry and rub the inside with 1 tablespoon olive oil, then place in 350 degree F oven for 1 hour. Allow to cool, then proceed with the recipe.
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