Sunday, September 18, 2011

Tajine Chicken with Carrots

4 chicken breasts ( or legs and thighs, or a whole chicken cut up)
2 onions, chopped
1 teaspoon ground ginger
1 pinch saffron threads
1 cinnamon sticks
1 garlic cloves, chopped
black pepper
1 teaspoon salt
3 tablespoons olive oil
2 lbs carrots, peeled & thickly sliced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon honey
squeeze lemon juice

Cut the chicken breasts in half.
Place half the onions, chicken, garlic, ginger, pepper,salt, saffron and olive oil in the bottom of the tagine and mix thoroughly. Add 1/2 a cup of water and set onlow heat on the stove or 250 F in the oven.
Bring to a boil and slow simmer for 30 minutes.
Nicely arrange the remaining onion, carrots, 3tbsp each of the parsley and cilantro, and then the honey.
Stir and continue simmering uncovered for 60 minutes more until the liquid is reduced to a thick sauce.

No comments: