Moroccan Chicken Tagine with Carrots, Chickpeas, and Kale

Name: Moroccan Chicken Tagine with Carrots, Chickpeas, and Kale
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)

"The first version I ever made of this Moroccan chicken tagine was for a stew..."

INGREDIENTS

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3 pounds boneless (skinless chicken thighs)

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Olive oil

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2 small yellow onions (diced)

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1 pound carrots (peeled and halved lengthwise)

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4 cloves garlic (minced)

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1 tablespoon ground cumin

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2 teaspoons ground turmeric

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2 teaspoons ground ginger

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1 ⁄2 teaspoon ground cinnamon

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1/4 teaspoon cayenne

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1 tablespoon salt

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One 15-ounce can diced tomatoes (with their juices)

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6 cups chicken stock

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One 15-ounce can chickpeas (rinsed and drained)

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1 bunch kale (stems removed, roughly chopped)

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Juice of 1⁄2 lemon

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Parsley or cilantro leaves (for garnish)

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