Chicken Tagine with Fruits and Olives

10 chicken thighs with bone and skin

salt and black pepper

1 medium onion, finely chopped

1 Tbsp minced garlic

1 tsp smoked paprika, the hotter the better

1 tsp ground cumin

18 pitted prunes

36 pitted picholine  or other green olives

1 cup chicken stock

1 tbsp unsalted butter

1 lemon, zest removed in thin strips

1 tbsp finely chopped fresh mint leaves

Dry chicken and season with salt and pepper.

Heat a large heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.

Discard all but a thin film of fat from the pan. Add onion and garlic and saute on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper.

Transfer contents of pan to a 12 to 14 inch tagine, saute pan or casserole. Place chicken on top, skin side up.

Cover and cook on medium low heat, about 40 minutes, until chicken is cooked through. Serve immediately or set aside to reheat.

To serve, scatter  lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Yield: 6 servings