Wednesday, June 13, 2012

Moroccan Chicken and Carrot Tagine

If you've never heard of a tagine, you need to first read my post about the Kefta Tagine.  If you don't have a tagine, you can easily use a stock pot.

This tagine is great for those who like to keep their flavors more like that at home in America.  There are some Middle Eastern spices in there, but the flavor is by no means overwhelming.  My mother really doesn't like most Middle Eastern food, or Asian or Indian food for that matter, and I am confident that she would love this.

The recipe specifically calls for carrots, but you can also add in peas, green beans, potatoes, or other vegetables as you desire.  Additionally, if you would rather not use a whole chicken, you can use whatever parts of a chicken you prefer, but they're better if you have them bone-in and skinless.

Moroccan Chicken and Carrot Tagine
Recipe by Norma Bergaust

1 whole roaster chicken, cut into pieces (bone-in, skin removed if you desire)
1 medium onion, finely minced or grated (I used my food processor)
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 clove garlic, minced (or more)
1 small bunch parsley, chopped
1/2 cup water
1 bay leaf
2 T cooking oil
1 pound carrots, peeled and cut into finger-sized pieces
1 small wedge of lemon
1/4 tsp salt (to taste)

Combine chicken, minced onion, ginger, pepper, garlic, parsley, 1/2 cup water, and bay leaf in a tagine or stock pot set on the stove over medium heat.  Cover and cook for 10 minutes.  Add cooking oil and enough water to cover the chicken.  Cover and cook for 15 minutes.
Add carrots, lemon, salt, and any other vegetables you'd like to add.  Push the vegetables under the chicken so they are in the liquid.  Cover and cook until vegetables are tender, about 15-20 minutes.
Serve with artisan bread.

Serves 6.

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