Chicken Tagine with Spring Vegetables
Chicken, lemon peel and fennel bulbs simmered on the stove and spiced with paprika and ginger for a Moroccan tagine. Finish with tbsps.
1 hr 10 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 40 min · 70 min total
- medium
- 1
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until translucent, about 5 minutes.
- 2
Add next 7 ingredients and 6 tbsps. each parsley, dill, and mint; saute 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
- 3
Sprinkle chicken with salt and pepper. 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.
- 4
Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
- 5
Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots.
- 6
Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
- 7
Uncover and simmer until chicken and all vegetables are tender, about 20 minutes. Using slotted spoon, transfer chicken and vegetables to large bowl.
- 8
Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper.
- 9
Return chicken and vegetables to sauce. 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.
- 10
Sprinkle with 2 tbsps. each of parsley, dill and mint.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
