Jul 17, 2012

Tajine\Tagine of Chicken and Carrots

Here is another sweet yet savory dish with chicken and carrots.  It is amazing how many combinations of meat and vegetables that one can put together and it turn out amazing. What I like the most is that this is healthy eating. Every tajine dish that you cook is filled with fresh vegetables and meat or just vegetables. 


4 chicken pieces, breasts, legs, thighs or a combination
2 onions, chopped
1 tsp ginger
1 tsp turmeric
a pinch of saffron threads
1 cinnamon stick
2-3 cloves of garlic, minced
3 tbs olive oil
salt\pepper to taste
1 lbs carrots, peeled and quartered
3 tbs Italian parsley, chopped 
3 tbs cilantro, chopped
1 tbs honey
juice of 1 lemon or lime (I prefer the taste of lime
1/2 cup of water

Place the onions, parsley, cilantro, all of the spices, honey, lime juice, and the olive oil in the bottom of the tajine over medium heat.  Simmer for about 5 minutes.  Next, add the chicken and water, cover and simmer for about 30 minutes, turning over about half way through, browning on both sides.  Arrange the carrots in a circular pattern on top of the chicken.  Cover and simmer until the carrots are very tender.  If the sauce is too runny, uncover and cook until the sauce has reduced to a somewhat thick sauce.  Serve with Khobz or French bread.  Enjoy!