Chicken Tagine With Rhubarb

• 1 whole chicken, 4 to 4 1/2 pounds, cut into 10 pieces
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 medium carrot, diced
• 2 leeks, white and light green parts, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon turmeric
• 1 teaspoon sweet paprika
• 2 1/2 cups chicken broth or water
• 1 3-inch cinnamon stick
• 1/2 teaspoon sugar
• 12 to 16 pitted green olives (optional)
• 1 to 2 tablespoons rhubarb syrup (see Poached Rhubarb recipe)
• 1/4 cup chopped parsley
• Poached rhubarb (see recipe)
• Rice or couscous for serving

1. Season chicken on both sides with salt and pepper.
2. Heat a large Dutch oven over medium-high heat and add olive oil.
3. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side.
4. Remove to a sheet pan.
5. Pour off all but 2 tablespoons fat from the Dutch oven and add onion.
6. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes.
7. Add carrot and leeks.
8. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender.
9. Add garlic and cook, stirring, until fragrant, about a minute.
10. Season with salt; add turmeric and paprika and stir.
11. Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste.
12. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
13. Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender.
14. Stir in 1 to 2 tablespoons rhubarb syrup.
15. Taste and adjust seasoning.
16. Before serving, stir in parsley and poached rhubarb and heat through over low heat.
17. Taste and adjust seasoning.
18. Serve with rice or couscous.

chicken, salt, extravirgin olive oil, onion, carrot, leeks, garlic, turmeric, sweet paprika, chicken broth, cinnamon, sugar, green olives, rhubarb syrup, parsley, rhubarb, couscous

Taken from cooking.nytimes.com/recipes/1017465 (may not work)