Spring Chicken Tagine
A traditional French-inspired North African dish made with tender chicken, fragrant lemongrass, and fresh spring vegetables. This recipe is perfect for a spring evening.
Ingredients
- ●1 1/2 pounds Chicken thighs
- ●2 stalks Lemongrass bruised
- ●2 Spring onions
- ●2 medium Carrots
- ●2 medium Potatoes
- ●1 cup Chicken broth
- ●2 tablespoons Olive oil
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Add the bruised lemongrass and cook, stirring occasionally, for 5 minutes.
- 3
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 4
Add the spring onions, carrots, and potatoes to the tagine. Stir to combine.
- 5
Pour in the chicken broth and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Season with salt and black pepper to taste.
- 8
Garnish with chopped fresh parsley and serve hot.
- 9
Serve hot, garnished with chopped fresh parsley.