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Chicken Tagine With Spring Vegetables

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Ingredients

Adjust Servings:
1/2 cup olive oil
1 lb onion, chopped
8 large garlic cloves, chopped
3 tablespoons grated lemon peel
2 teaspoons sweet hungarian paprika
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped of fresh mint
4 lbs boneless skinless chicken thighs, trimmed
4 cups low sodium chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots, sliced into 1-inch chunks (it's nice if they are sliced on the diagonal)
1 (10 ounce) can artichoke hearts, unseasoned, drained and rinsed

Nutritional information

509.9
Calories
213 g
Calories From Fat
23.7 g
Total Fat
4.4 g
Saturated Fat
188.9 mg
Cholesterol
432.9 mg
Sodium
24.7 g
Carbs
7.8 g
Dietary Fiber
5.2 g
Sugars
51.1 g
Protein
602g
Serving Size

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Chicken Tagine With Spring Vegetables

Features:
    Cuisine:

    This is so delicious! I saw this on epicurious.com and decided to make it. The only differences in the recipe is that one had 5 carrots, sliced that were added with the fennel and it used fresh artichokes. This recipe is a little time consuming but well worth it. It was the first time used my tagine and it turned out wonderfully. My husband says this is just about his favorite recipe from Zaar! Thanks for posting this fabulous recipe!!!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chicken Tagine With Spring Vegetables, A nice change for passover Adapted from a recipe on Aish com , This is so delicious! I saw this on epicurious com and decided to make it The only differences in the recipe is that one had 5 carrots, sliced that were added with the fennel and it used fresh artichokes This recipe is a little time consuming but well worth it It was the first time used my tagine and it turned out wonderfully My husband says this is just about his favorite recipe from Zaar! Thanks for posting this fabulous recipe!!!, A nice change for passover Adapted from a recipe on Aish com


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    Steps

    1
    Done

    Heat 1/4 Cup Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions and Saute Until Translucent, About 5 Minutes.

    2
    Done

    Add Next 7 Ingredients and 6 Tbsps. Each Parsley, Dill, and Mint; Saute 3 Minutes Longer.

    3
    Done

    Scrape Contents of Skillet Into Heavy Large Pot; Reserve Skillet.

    4
    Done

    Sprinkle Chicken With Salt and Pepper.

    5
    Done

    Heat 2 Tbsps. Oil in Same Skillet Over Medium-High Heat. Add 1/3 of Chicken and Saute Until Golden, About 3 Minutes Per Side. Transfer to Pot With Onion Mixture.

    6
    Done

    Repeat With Remaining Chicken in 2 More Batches, Adding More Oil by Tablespoonfuls If Needed.

    7
    Done

    Add Broth to Skillet; Bring to Boil, Scraping Up Browned Bits. Transfer Broth to Pot; Add Fennel and Carrots.

    8
    Done

    Drain Artichokes and Add to Pot.

    9
    Done

    Bring Tagine to Boil. Cover, Reduce Heat to Medium-Low, and Simmer Until Chicken Is Almost Tender, About 20 Minutes.

    10
    Done

    Uncover and Simmer Until Chicken and All Vegetables Are Tender, About 20 Minutes. Using Slotted Spoon, Transfer Chicken and Vegetables to Large Bowl.

    11
    Done

    Boil Sauce Until Reduced Enough to Coat Spoon, About 10 Minutes. Season With Salt and Pepper.

    12
    Done

    Return Chicken and Vegetables to Sauce.

    13
    Done

    Can Be Made 1 Day Ahead. Cool Slightly. Chill Uncovered Until Cold, Then Cover and Keep Refrigerated. Re-Warm Tagine Over Medium Heat. Transfer to Large Bowl.

    14
    Done

    Sprinkle With 2 Tbsps. Each of Parsley, Dill and Mint.

    Avatar Of Aurora Gonzalez

    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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