Chicken Tagine

Make the Spice Mix:

1. In a small bowl, combine the lemon zest, paprika, cumin, salt, coriander, turmeric, cinnamon, ground ginger, pepper, and chile flakes. Measure out 2 tablespoons of the spice mix and set aside for the vegetables.

Make the Tagine:

1. In a medium bowl, coat the chicken thighs with the remaining spice mix and massage the spice mix into the chicken until fully coated.
2. Heat the oil in a large Dutch oven, the base of a flameproof tagine, or a large skillet with a lid over medium heat. Add the chicken and cook until lightly browned, about 2 minutes per side (not cooked through; it will cook more with the vegetables). Transfer the chicken to a plate and set aside.
3. Add the onion and garlic to the pan and cook, stirring, until softened, about 7 minutes. Add the eggplant and carrots, season with the reserved spice mix, and cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
4. Add the chickpeas, olives, and parsley and stir to combine. Set the chicken thighs back on top. Pour the chicken broth and half the lemon juice over everything. Reduce the heat to low, cover, and simmer until the vegetables and chicken are fully cooked and the sauce has thickened, about 15 minutes.
5. Stir in the remaining lemon juice just before serving. Serve the tagine over couscous and garnish with fresh parsley and mint.