Chicken Tagine with Spring Vegetables

Ingredients

  • 2 teaspoons Hungarian sweet paprika
  • 3 tablespoons (packed) grated lemon peel
  • 8 large garlic cloves, chopped
  • 1 pound onions, chopped
  • ½ cup (about) olive oil
  • 6 medium artichokes, stems trimmed to ½ inch
  • 1 lemon, halved
  • + 11 more ingredients
    • 5 large carrots (about 1 ½ pounds), peeled, cut into 1-inch lengths
    • 3 fresh fennel bulbs, trimmed, bulbs quartered vertically
    • 4 cups low-salt chicken broth
    • 4 pounds skinless boneless chicken thighs, trimmed of excess fat
    • 8 tablespoons chopped fresh mint
    • 8 tablespoons chopped fresh dill
    • 8 tablespoons chopped fresh parsley
    • ¼ teaspoon cayenne pepper
    • 1 ½ teaspoons ground ginger
    • 1 ½ teaspoons ground cumin
    • 1 tablespoon ground coriander

1. 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 q...

View full recipe at SpringPad

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