Moroccan Chicken Tagine With Carrots, Chickpeas & Kale

• 3 pounds Boneless, Skinless Chicken Thighs
• Salt And Pepper, to taste
• Olive Oil
• 2 Small Yellow Onions, Diced
• 1 pound Carrots, Peeled & Halved Lengthwise
• 4 cloves Minced Garlic
• 1 Tablespoon Ground Cumin
• 2 teaspoons Ground Turmeric
• 2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cinnamon
• 1/4 Tablespoons Cayenne
• 1 Tablespoon Salt
• 1 can (15 Oz. Size) Diced Tomatoes, With Juices
• 6 cups Chicken Stock
• 1 can (15 Oz. Size) Chickpeas, Rinsed & Drained
• 1 bunch Kale, Stems Removed & Roughly Chopped
• 1/2 Lemon, Juiced
• Parsley Or Cilantro Leaves For Garnish

1. 1. Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat a thin layer of olive oil over high heat. Sear the chicken in batches over high heat, making sure not to crowd the pot. Cook until golden-brown, about 4 minutes per side. Remove to a mixing bowl.
2. 2. Add the onions into the pot and saute until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.
3. 3. Stir in the carrots, garlic, cumin, turmeric, ginger, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes.
4. 4. Add the tomatoes and cook until thick, 5 minutes. Arrange the chicken on top of the vegetable mixture and cover with the stock.
5. 5. Bring to a simmer, turn the heat back down to low and cook, uncovered, for at least 2 hours. The longer the better.
6. 6. During the last 15 minutes of cooking, add the chickpeas, kale and lemon juice. Finish cooking then spoon the tagine into individual bowls and garnish with cilantro or parsley.

chicken, salt, olive oil, yellow onions, carrots, garlic, ground cumin, ground turmeric, ground ginger, ground cinnamon, ubc, salt, tomatoes, chicken, chickpeas, lemon, parsley

Taken from tastykitchen.com/recipes/soups/moroccan-chicken-tagine-with-carrots-chickpeas-kale/ (may not work)