Daniel Boulud’s Chicken Tagine recipe: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York - NYT Cooking
This translates really well to the grill too. Use chicken quarters instead and baste with honey/lemon juice partway through. -- Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.
Few dishes are as simple to make as this one—juicy roast chicken with a caramelized onion relish made right in the roasting pan. The wonderful flavor is reminiscent of French onion soup. Serve with good crusty bread.