Chicken and Carrot Tajine

Submitted by Patricia in Calgary

"I got this recipe off the ReadersDigest.ca website. 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."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 6

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.