Chicken Tagine with Spring Vegetables

Name: Chicken Tagine with Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 mediums artichokes, stems trimmed to 1/2 inch; 680 grams large carrots (about , peeled, cut into 1-inch lengths; 0 teaspoons cayenne pepper; 3 fresh fennel bulbs, trimmed, bulbs quartered vertically; 8 Tbsps chopped fresh dill; 8 Tbsps chopped fresh mint; 8 Tbsps chopped fresh parsley; 8 larges garlic cloves, chopped; 1 Tbsp ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 2 teaspoons Hungarian sweet paprika; 1 lemon, halved; 3 Tbsps (packed) grated lemon peel; 946 milliliters low-salt chicken broth; 118 milliliters (about) olive oil; 454 grams onions, chopped; 2 kilograms skinless boneless chicken thighs, trimmed of excess fat

Chicken Tagine with Spring Vegetables is a gluten free, dairy free, and primal main course. This recipe serves 8. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains about 53g of protein, 24g of fat, and a total of 558 calories. Head to the store and pick up lemon, dill, parsley, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Spring will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.

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Artichoke

Juice

Lemon

Water

Base

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Bowl

Heat 1/4 cup oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onions and sauté until translucent, about 5 minutes.

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Onion

Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.

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Parsley

Dill

Mint

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Frying Pan

Pot

Sprinkle chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Heat 2 tablespoons oil in same skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add 1/3 of chicken and sauté until golden, about 3 minutes per side.

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Whole Chicken

Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.

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Whole Chicken

Onion

Cooking Oil

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Pot

Add broth to skillet; bring to boil, scraping up browned bits.

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Broth

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Frying Pan

Transfer broth to pot; add fennel and carrots.

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Carrot

Fennel

Broth

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Pot

Drain artichokes and add to pot.

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Artichoke

Equipment you will use

Pot

Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)

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Salt And Pepper

Vegetable