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Chicken With Carrots



4 Chicken breasts, legs and thighs or a combination
2 onions chopped
1 tsp ground ginger
? tsp saffron threads
1 cinnamon stick
1 clove garlic chopped
black pepper to taste
1 tsp salt
3 tbsp olive oil
2 lb carrots peeled & thickly sliced
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro
1 tbsp honey
squeeze of lemon juice


Cut the chicken breasts in half.

Place half the onions, chicken, garlic, ginger, pepper, salt, saffron and olive oil in the bottom of the tagine and mix thoroughly. Add 1/2 a cup of water and set on low heat on the stove or 250 F in the oven. Bring to a boil and slow simmer for 30 minutes.

Nicely arrange the remaining onion, carrots, 3 tbsp each of the parsley and cilantro, and then the honey.

Stir and continue simmering uncovered for 60 minutes more until the liquid is reduced to a thick sauce. Stir in a generous squeeze of lemon juice.

Serve hot.