Moroccan Chicken Tagine with Carrots, Chickpeas, and Kale

Recipe from: Feed me Phoebe

Prep Time: 15 minutes

Cook Time: 2 hours 15 minutes

Serves: 8

A delicious way use up your kale and carrots!

INGREDIENTS

  • 3 pounds boneless skinless chicken thighs
  • Olive oil
  • 2 small yellow onions diced
  • 1 pound carrots peeled and halved lengthwise
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 ⁄2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 1 tablespoon salt
  • One 15-ounce can diced tomatoes with their juices
  • 6 cups chicken stock
  • One 15-ounce can chickpeas rinsed and drained
  • 1 bunch kale stems removed, roughly chopped
  • Juice of 1⁄2 lemon
  • Parsley or cilantro leaves for garnish

For full recipe click here.

*The featured image is a representation of the recipe. Not a photo of the actual recipe.

2019-02-12T19:22:14+00:00

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