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CHICKEN TAGINE WITH SPRING VEGETABLES
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint
4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths
Fill large bowl with water, squeeze in juice from lemon and 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 lengthwise, cut off tops to make 1-2 lengths, scrape out choke and drop into lemon water.
Heat 1/4 cup oil in heavy large skillet over medium-high heat, add onions and sauté until translucent, add next 7 ingredients and 6 tablespoons each parsley, dill, and mint, sauté 3 minutes longer. Scrape contents of skillet into heavy large pot and reserve skillet.
Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat, add 1/3 of chicken and sauté until golden on both sides (about 3 minutes per side), transfer to pot with onion mixture and repeat (add more oil 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 (15-20 minutes longer), then transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, season to taste with salt and pepper, return chicken and vegetables to sauce. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint and serve with rice or couscous. Makes 8 servings |
