Moroccan Chicken

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Season the chicken quarters generously with salt and paprika on all sides. Working in batches if necessary, place skin-side down in the hot oil and sear for 4–5 minutes until golden, then flip and sear the other side for 3–4 minutes.

Transfer the seared chicken to a plate and set aside.

Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

Return the chicken to the pot and nestle it among the onions. Sprinkle the cloves over the chicken and drizzle with the honey.

Cover the pot with a lid, reduce heat to medium-low, and simmer for 25–30 minutes until the chicken is cooked through and tender.

Stir in the raisins and pine nuts, distributing them evenly throughout the pot.

Simmer uncovered for a final 3–5 minutes to allow the flavors to meld and the sauce to concentrate slightly.

Taste and adjust seasoning with additional salt if needed. Serve the chicken and sauce warm, spooning the onion mixture and fruit over the meat.