Chicken Tagine with Spring Vegetables

Name: Chicken Tagine with Spring Vegetables
Yield: 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 tablespoons (packed) grated lemon peel; 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; 8 tablespoons chopped fresh parsley; 8 tablespoons chopped fresh dill; 8 tablespoons chopped fresh mint; 4 pounds skinless boneless chicken thighs, trimmed of excess fat; 4 cups low-salt chicken broth; 3 fresh fennel bulbs, trimmed, bulbs quartered vertically; 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

By Joyce GoldsteinPhotography by Brian Leatart

October 29, 2008

Recipe notes