Chicken and Carrot Tajine

Name: Chicken and Carrot Tajine
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp salt; 0.5 tsp ground ginger; 0.5 tsp cinnamon; 0.5 tsp cumin; 0.5 tsp black pepper; 6 large chicken thighs; 1 tbsp vegetable oil; 2 onions; 2 garlic cloves; 1 tbsp chopped fresh gingerroot; 1 cup water; 1 tbsp honey; 1 tsp salt; 0.25 tsp pepper; 0.5 cup dried apricot; 2 lb carrots; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley

Chicken, honey and apricot come together in this Moroccan tagine, fragrant with ginger and cinnamon and baked in the oven. It's finished with lemon juice.

1 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: medium

1
Combine salt with ginger, cinnamon, cumin and pepper. Rub into chicken. Heat oil in a large deep skillet. Brown chicken well. Remove chicken from pan and reserve.
2
Add onions, garlic and gingerroot to pan. Cook until browned—about 5 to 10 minutes. Add water and bring to a boil, stirring up any solidified juices on the bottom of the pan. Cook for about 5 minutes, until liquid is reduced to around half.
3
Add honey, salt, pepper, apricots and carrots. Bring to a boil. Place chicken on top in a single layer. Cover and cook in a preheated 350°F (180°C) oven for 30 minutes, or until chicken is tender and cooked through.
30 min
4
Drizzle with lemon juice. Taste and adjust seasoning, if needed. Sprinkle with parsley or cilantro.