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Chicken tagine

(Karoline Boehm Goodnick)
By Karoline Boehm Goodnick
Globe Correspondent / December 14, 2011
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Serves 4 with leftovers

2  tablespoons olive oil 

1  large onion, chopped 

2  cloves garlic, finely chopped 

1  piece (1 inch) fresh ginger, sliced 

2  tablespoons ras el hanout 

1/4  cup white wine vinegar 

 Grated rind and juice of 2 lemons 

1/4  cup honey 

1/2  cup whole, pitted green olives 

6  carrots, cut into 1-inch pieces 

6  bone-in chicken thighs (about 2 pounds total) 

2  cups water 

 Salt and pepper, to taste 

1. Set the oven at 425 degrees. In a large, flameproof casserole over medium-high heat, heat the olive oil. Add the onion, garlic, and ginger. Cook , stirring, for 3 minutes. Add ras el hanout, and cook for 1 minute.

2. Stir in vinegar, lemon rind and juice, honey, olives, and carrots. Arrange chicken thighs, skin side up, on top. Add water, and bring to a boil over high heat.

3. Cover and transfer to the oven. Cook for 1 hour. Make the couscous while the chicken simmers. Reserve 2 chicken thighs for lentil-chickpea soup.

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