Chicken Tagine w/ Spring Vegetables

If you are searching for the perfect Passover recipe, seek no more.

I usually make Silver Palate's Chicken Marbella with prunes, wine, olives and herbs, but wanted a change this year.

I found this via Julie's site and Bon Appetit magazine. I loved that it uses artichokes and fennel, reminding us that it's springtime.

Moroccan dishes, such as tagines, are often made at Passover by Sephardi Jews who also eat couscous and rice on this holiday, where as other sects of Jews do not eat any leavened bread during this week.

I used fresh cilantro, along with the mint, parsley and dill, and I used a can of artichokes and instead of peeling and soaking the real deals in lemon juice. I imagine using fresh artichokes would make this dish even better.

For the lemon peel, I used the rind of 3 preserved lemons, because I have that huge jar from the Middle Eastern market, so any excuse to use them and make the dish more authentic.

This can be made a day ahead and reheated and it's perfect for a crowd.

Don't forget the chopped liver, the macaroons, and haroset too!



Chicken Tagine with Springtime Vegetables: (adapted from Bon Appetit)

1 can of artichokes, drained and quartered
1/4 cup (about) olive oil
2 large onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel (or preserved lemon)
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
handful of fresh parsley, chopped
handful of fresh dill, chopped
handful of fresh mint, chopped
handful of fresh cilantro, chopped

4-5 pounds skinless boneless chicken thighs, (I used white and dark pieces WITH SKIN!)
3-4 cups low-salt chicken broth (I had used beef broth the second time around...)
2-3 fresh fennel bulbs, trimmed, bulbs quartered vertically
4 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

Season the chicken pieces with kosher salt & pepper.

In a large Dutch oven or your biggest skillet, cook the chicken parts in olive oil for about 5 minutes on each side, until they have a nice golden color (I used chicken with skin, so I wanted the skin a bit crispy). Remove chicken to a big bowl.

In the same pot, heat the onions with all of the dried spices, fresh herbs and garlic and cook a few minutes until onions are translucent.

Add the stock and bring to a boil and add the chicken pieces back into the pot, along with the carrots and fennel.



Simmer with the lid on for about 30 minutes, until the vegetables are soft and chicken is cooked thru. Remove the chicken and all the solids to a tagine or serving dish, and set aside.

Boil the sauce down for about 10 minutes, until it is reduced and coats the back of a spoon. Pour over the chicken and vegetables in the serving dish.



Garnish with fresh herbs (any of the ones you used, I used the fennel fronds) and serve!

This was sensational, and even better the second day.



Happy Passover and Happy Spring! xo

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