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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Vegetables African Holiday Event Kosher Moroccan Chicken Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Passover Low In Something Meat 4 Hours Or Less

Chicken Tagine With Spring Vegetables

A nice change for passover. adapted from a recipe on aish.com.

Steps

Heat 1 / 4 cup oil in heavy large skillet over medium-high heat.
Add onions and saute until translucent , about 5 minutes.
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.
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.
Repeat with remaining chicken in 2 more batches , adding more oil by tablespoonfuls if needed.
Add broth to skillet.
Bring to boil , scraping up browned bits.
Transfer broth to pot.
Add fennel and carrots.
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.
Uncover and simmer until chicken and all vegetables are tender , about 20 minutes.
Using slotted spoon , transfer chicken and vegetab.

Ingredients

olive oil, onion, garlic cloves, lemon peel, sweet hungarian paprika, ground ginger, cayenne pepper, fresh parsley, fresh dill, of fresh mint, boneless skinless chicken thighs, low sodium chicken broth, fennel bulbs, carrots, artichoke hearts