1 tsp. paprika

Salt and pepper to taste

1 tsp. ground cumin

2 tbsp. olive oil

¼ tsp. cayenne

1 large onion, cut into ¼ inch pieces

½ tsp. ground ginger

2 tbsp. gluten-free all-purpose flour (no XG)

½ tsp. ground coriander

1 ½ cups chicken broth

¼ tsp. ground cinnamon

2 tbsp. honey

1 lemon, zested and juiced

3 medium carrots, peeled

5 garlic cloves, minced

½ cup green olives

4 lbs. chicken thighs

2 tbsp. chopped fresh cilantro



In a small bowl, combine paprika, cumin, cayenne, ginger, coriander, and cinnamon, stir together and set aside. Combine lemon zest and garlic, set aside. Season chicken on both sides with salt and pepper.

Heat oil in a large pan over medium/high heat. When oil is hot, brown chicken pieces in a single layer on each side until a deep golden color, about 5 minutes per side. Transfer chicken to a large plate.

Reduce heat to medium, add onion and cook until tender, about 5 minutes. Add lemon zest and garlic, stirring for 30 seconds until fragrant. Add spices that were set aside along with flour, stir constantly and cook for about 30 seconds.

Add broth and honey, scraping the bottom of the pan to loosen any browned bits. Add the chicken back to the pan, reduce heat to medium/low, cover and simmer for 10 minutes.

While chicken is cooking, slice peeled carrots into ½ inch thick circles, add to the pan and cook while covered for another 10 minutes or until tender. Stir in olives and cilantro, serve immediately.