Chicken Tagine with Spring Vegetables

Chicken Tagine with Spring Vegetables
Photo by Brian Leatart

Ingredients

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

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 quar...

View full recipe at Epicurious

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