Ingredients:
1/2 cup olive oil
1 lb onions, 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 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) cans artichoke hearts, unseasoned, drained and rinsed
Directions:
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.
Servings: 8
Time preparation: 30 min.
Time total: 70 min.