Chicken and Carrot Tajine |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I got this recipe off the ReadersDigest. I lowered the amount of carrots and substituted a fennel bulb because I don't prefer carrots. The fennel really added a nice flavour to the stew. When I make this again, I think I will thicken the stock with a little arrow root or something. Ingredients:
1 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/2 teaspoon cumin |
1/2 teaspoon black pepper |
6 large chicken thighs, bone in, skin off (or 12 small ones) |
1 tablespoon vegetable oil |
2 onions, sliced |
2 garlic cloves, finely chopped |
1 tablespoon chopped fresh gingerroot |
1 cup water or 1 cup chicken stock, if preferred |
1 tablespoon honey |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dried apricot |
2 lbs carrots, peeled and sliced on the diagonal (about 1/2-in./1-cm thick) |
1 tablespoon lemon juice |
2 tablespoons chopped fresh parsley or 2 tablespoons cilantro |
Directions:
1. Combine salt with ginger, cinnamon, cumin and pepper. Rub into chicken.
2. Heat oil in a large deep skillet. Brown chicken well. Remove chicken from pan and reserve.
3. Add onions, garlic and gingerroot to pan. Cook until browned—about 5 to 10 minutes.
4. Add water and bring to a boil, stirring up any solidified juices on the bottom of the pan. Cook for about 5 minutes, until liquid is reduced to around half.
5. Add honey, salt, pepper, apricots and carrots. Bring to a boil.
6. Place chicken on top in a single layer. Cover and cook in a preheated 350°F (180°C) oven for 30 minutes, or until chicken is tender and cooked through.
7. Drizzle with lemon juice. Taste and adjust seasoning, if needed. Sprinkle with parsley or cilantro.
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