March is Ethiopian/Moroccan

I have decided that March will be Ethiopian and Moroccan. This will be the first month I am actually trying something that I have never done before. I plan on making Ginger-Carrot Chutney, Injera, Beef Stew in Berbere,Moroccan Chicken With Olives Moroccan Tagine with Carrot , Doro Wat, Mash Pot, and a few other things.

The first recipe I made was chicken tagine. I thought it was awesome, but it could have been a bit more flavorful. Here are the ingredients and recipe.

2 tbsp olive oil
8 skinless boneless chicken thighs , halved if large (I substituted chicken breasts which cuts the cook time in 1/2)
1 onion , chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric (I used Tumeric)
1 tbsp honey
400g carrots , cut into sticks
small bunch parsley , roughly chopped
lemon wedges, to serve

Method:

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.

Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little.

Sprinkle with parsley and serve with lemon wedges for squeezing over.


What I really liked about this recipe was that it was super easy to make and yummy to boot!