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Tangine of Chicken with Artichokes
I experienced my first tagine in Morocco and you couldn’t get more genuine than that.
It was a taste sensation that was both simple and complex. The flavours were wonderful and to me this dish works so well.
I have used tinned artichokes in brine for this but you can use fresh when they are in season.
Ingredients:
- 1 chicken cut into 8 pieces
- Olive oil
- 2 onions finely chopped
- 3 garlic cloves crushed
- Pinch of saffron threads
- ½ teaspoon ground ginger
- 350ml chicken stock
- ½ lemon juiced
- 1 handful chopped coriander
- 1 handful chopped flat leaf parsley
- Peel of 1 preserved lemon
- 16 green olives
- 9 artichokes cut into quarters
Serves 4
Method:
- In a wide bottom pan or casserole dish that can hold all the chicken pieces in one even layer, add olive oil and start to heat.
- Now add the onions, sauté stirring over a low heat for about 5-10 minutes then add the garlic, saffron & ginger.
- Now add the chicken and season well, add the chicken stock and simmer for about 20 minutes and turn a couple of times during this.
- Add a little more stock if it becomes too dry.
- Take out the chicken breast after about 20 minutes and place to one side, continue to cook the remaining pieces for about 25 minutes and after this return the breasts to the pan.
- Add the lemon juice to the sauce with the herbs, preserved lemon & olives.
- Simmer for about 5-10 minutes until the sauce thickens, stir in the artichokes and adjust the seasoning.
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