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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 126
Calories 119
% Daily Values*
Total Fat 14g 22 %
  Saturated Fat 2g 10 %
  Polyunsaturated Fat 1g  
  Monounsaturated Fat 10g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 0mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • CHICKEN TAGINE WITH SPRING VEGETABLES

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CHICKEN TAGINE WITH SPRING VEGETABLES

Reference:

Bon Appétit, April 2003

Prep:

Active time: 45 min Start to finish: 2 hr (not including stock)

Servings:

Makes 8 servings.

Ingredients
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tbsps (packed) grated lemon peel
1 tbsp ground coriander
2 tsps Hungarian sweet paprika
1 1/

Cooking Instructions
Step 1 Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.
Step 2 Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saut until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; saut 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
Step 3 Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and saut驩 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.
Step 4 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 15 minutes longer. 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.)
Step 5 Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.