Spiced Chicken Tagine With Preserved Lemon And Olives

• 1 tablespoon McCormick(R) Paprika
• 1 teaspoon McCormick Black Pepper Ground
• 1 teaspoon McCormick(R) Cinnamon, Ground
• 1 teaspoon McCormick(R) Cumin, Ground
• 1 teaspoon McCormick(R) Ginger Ground
• 1 teaspoon salt
• 1/4 cup flour
• 2 1/2 pounds chicken parts skin removed
• 2 tablespoons olive oil
• 2 onions medium, thinly sliced
• 3 carrots cut diagonally into 1/2-inch slices
• 1 tablespoon garlic minced fresh
• 2 yukon gold potatoes large, cut into 1-inch chunks
• 1 cup cracked green olives Greek
• 1 preserved lemon cut into 8 wedges
• 4 tablespoons chopped fresh cilantro divided
• 4 tablespoons fresh parsley chopped, divided
• 2 McCormick Bay Leaves
• 1 1/2 cups chicken stock Kitchen Basics® Original

1. Mix paprika, pepper, cinnamon, cumin, ginger and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4- to 6-quart Dutch oven on medium-high heat. Add chicken; cook 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.
2. Stir onions, carrots, garlic and remaining spice mixture into pan. Cook and stir 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves and stock.
3. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.

paprika, black pepper, cinnamon, cumin, ginger ground, salt, flour, chicken, olive oil, onions, carrots, garlic, gold potatoes, cracked green olives, lemon, cilantro, parsley, bay leaves, chicken stock kitchen basicsreg original

Taken from www.yummly.com/recipe/Spiced-Chicken-Tagine-with-Preserved-Lemon-and-Olives-1572738 (may not work)