Recipe by Sarah Chana
A nice change for passover. Adapted from a recipe on Aish.com.
Top Review by susie cooks
This is so delicious! I saw this on epicurious.com and decided to make it. The only differences in the recipe is that one had 5 carrots, sliced that were added with the fennel and it used fresh artichokes. This recipe is a little time consuming but well worth it. It was the first time I used my tagine and it turned out wonderfully. My husband says this is just about his favorite recipe from Zaar! Thanks for posting this fabulous recipe!!!
- 1⁄2 cup olive oil
- 1 lb onion, chopped
- 8 large garlic cloves, chopped
- 3 tablespoons grated lemon peel
- 2 teaspoons sweet Hungarian paprika
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon cayenne pepper
- 8 tablespoons chopped fresh parsley
- 8 tablespoons chopped fresh dill
- 8 tablespoons chopped of fresh mint
- 4 lbs boneless skinless chicken thighs, trimmed
- 4 cups low sodium chicken broth
- 3 fresh fennel bulbs, trimmed, bulbs quartered vertically
- 5 large carrots, sliced into 1-inch chunks (it's nice if they are sliced on the diagonal)
- 1 (10 ounce) can artichoke hearts, unseasoned, drained and rinsed
Directions See How It's Made
- 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 vegetables to large bowl.
- Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper.
- Return chicken and vegetables to sauce.
- Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Re-warm tagine over medium heat. Transfer to large bowl.
- Sprinkle with 2 tbsps. each of parsley, dill and mint.