Serves 4 with leftovers
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 piece (1 inch) fresh ginger, sliced
2 tablespoons ras el hanout
1/4 cup white wine vinegar
Grated rind and juice of 2 lemons
1/4 cup honey
1/2 cup whole, pitted green olives
6 carrots, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 pounds total)
2 cups water
Salt and pepper, to taste
1. Set the oven at 425 degrees. In a large, flameproof casserole over medium-high heat, heat the olive oil. Add the onion, garlic, and ginger. Cook , stirring, for 3 minutes. Add ras el hanout, and cook for 1 minute.
2. Stir in vinegar, lemon rind and juice, honey, olives, and carrots. Arrange chicken thighs, skin side up, on top. Add water, and bring to a boil over high heat.
3. Cover and transfer to the oven. Cook for 1 hour. Make the couscous while the chicken simmers. Reserve 2 chicken thighs for lentil-chickpea soup.