Chicken Tagine with Spring Vegetables

Chicken Tagine with Spring Vegetables

Photo by Leslie L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lemon halved

  • 6

    med artichokes, stems trimmed to ½ inch

  • ½ cup EVOO

  • 1

    pound onions, chopped

  • 8

    large garlic cloves, chopped

  • 3

    TBSP packed, grated lemon peel

  • 1

    TBSP ground coriander

  • 2

    tsp sweet paprika

  • 1

    ½ tsp ground cumin

  • 1

    ½ tsp ground ginger

  • ½ tsp cayenne pepper

  • 8

    TBSP chopped fresh parsley

  • 8

    TBSP chopped fresh mint

  • 4

    lbs skinless, boneless chicken, trimmed of excess fat

  • 4

    cups low salt chicken broth

  • 3

    zucchini

  • 5

    large carrots, peeled, cut into 1 inch lengths

Directions

Fill large bowl with water, squeeze in lemon juice, break off outer leaves of artichoke to expose pale green leaves, trim dark green off stem base, quarter artichokes lengthwise, trim to 1 ½ inch segments, scrape out choke, drop quarters into lemon water Heat ¼ cup of EVOO in large skillet over med-high heat. Add onions and sauté til translucent, add next 7 ingredients and 6 TBSP of parsley and mint. Sautee 3 mins. Scrape contents into large pot, don’t clean Sprinkle chicken with salt and pepper. Heat 2 TBSP in same skillet over med-high heat, add 1/3 of chicken and sauté until golden. 3 minutes per side ish. Transfer to onion mix when done. Add more oil for batches if necessary Add broth to skillet, bring to boil, scrape brown bits Add carrots and zucchini, drain artichokes and add o pot. Add everything back to pot Bring to boil, cover, reduce heat to med low, simmer til chicken is tender 20 mins covered. Uncover and simmer til everything tender another 15 mins or so. Transfer chicken and vegs to bowl, boil sauce til reduced to coat spoon Return chicken and vegs to sauce


Nutrition

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