Chicken Tagine With Olives Chickpeas And Pine Nuts

Ingredients

• 1½ pounds boneless, skinless chicken thighs, excess fat removed, cut in half
• Kosher salt
• Freshly ground black pepper
• 2 lemons
• ¼ cup extra-virgin olive oil
• One 1-inch piece cinnamon stick
• 2 whole cloves
• 1 teaspoon cumin seeds
• 2 cups minced onions
• 4 garlic cloves, smashed
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons sweet paprika
• 1 teaspoon turmeric
• 2 red or green bell peppers, cored, seeds and ribs removed, and diced
• 2 cups cooked chickpeas or canned chickpeas, rinsed and drained
• One 14.5-ounce can diced fire-roasted tomatoes, preferably Muir Glen brand, with their juice
• ¼ cup raisins
• ¼ cup pine nuts
• ¼ cup pitted drained kalamata or Niçoise olives packed in oil
• 1 dried chipotle chile, halved if desired (see headnote)
• 3 thyme sprigs
• 2 bay leaves
• 1 cup water, or as needed
• Steamed couscous for serving (optional)

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