Chicken and Carrot Tajine

• 1 teaspoon salt
• 12 teaspoon ground ginger
• 12 teaspoon cinnamon
• 12 teaspoon cumin
• 12 teaspoon black pepper
• 6 large chicken thighs, bone in, skin off (or 12 small ones)
• 1 tablespoon vegetable oil
• 2 onions, sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh gingerroot
• 1 cup water or 1 cup chicken stock, if preferred
• 1 tablespoon honey
• 1 teaspoon salt
• 14 teaspoon pepper
• 12 cup dried apricot
• 2 lbs carrots, peeled and sliced on the diagonal (about 1/2-in./1-cm thick)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley or 2 tablespoons cilantro

1. Combine salt with ginger, cinnamon, cumin and pepper.
2. Rub into chicken.
3. Heat oil in a large deep skillet.
4. Brown chicken well.
5. Remove chicken from pan and reserve.
6. Add onions, garlic and gingerroot to pan.
7. Cook until brownedabout 5 to 10 minutes.
8. Add water and bring to a boil, stirring up any solidified juices on the bottom of the pan.
9. Cook for about 5 minutes, until liquid is reduced to around half.
10. Add honey, salt, pepper, apricots and carrots.
11. Bring to a boil.
12. Place chicken on top in a single layer.
13. Cover and cook in a preheated 350F (180C) oven for 30 minutes, or until chicken is tender and cooked through.
14. Drizzle with lemon juice.
15. Taste and adjust seasoning, if needed.
16. Sprinkle with parsley or cilantro.

salt, ground ginger, cinnamon, cumin, black pepper, chicken, vegetable oil, onions, garlic, fresh gingerroot, water, honey, salt, pepper, apricot, carrots, lemon juice, parsley

Taken from www.food.com/recipe/chicken-and-carrot-tajine-381023 (may not work)