Moroccan Chicken Tagine with Carrots, Chickpeas, and Kale

• 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

For full recipe click here.