For the tagine, season chicken with salt and pepper and sprinkle over top the pimento, turmeric, cumin, coriander, chili pepper of choice and citrus zest. Refrigerate a few hours or up to overnight.
Heat oil, 2 turns of the pan, in a tagine or Dutch oven over medium-high heat.
5-Quart Cast Iron Dutch Oven
5-Quart Cast Iron Dutch Oven
Brown the chicken in 2 batches, 8 to 10 minutes each, and remove to a platter. Add onions and carrots and saute 2 minutes, until beginning to sweat. Add garlic and ginger and soften a bit. Add bone broth, honey and olives. Add chicken back in and simmer over low heat, covered, for 45 minutes. Serve with couscous (below).
For the couscous, heat stock to low-simmering boil, add spices, couscous and chickpeas and stir 1 minute. Bring to boil, cover and remove from heat. Let stand 10 minutes, fluff and mix in the herbs (if using).
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