Chicken Tagine With Artichoke Hearts And Peas

Name: Chicken Tagine With Artichoke Hearts And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed; Salt and freshly ground black pepper; 2 medium onions, 1 coarsely chopped, 1 minced; 1 1/2 cups chicken stock or low-sodium broth; 6 saffron threads, crumbled; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon hot paprika; 1/4 teaspoon turmeric; 2 medium tomatoes, cut into eighths; 1/4 preserved lemon, rind only, minced; 8 frozen artichoke hearts, thawed and quartered; 1 cup frozen petite peas, thawed

Servings: persons

1 chicken, legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed
Salt and freshly ground black pepper
2 medium onions, 1 coarsely chopped, 1 minced
1 1/2 cups chicken stock or low-sodium broth
6 saffron threads, crumbled
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon turmeric
2 medium tomatoes, cut into eighths
1/4 preserved lemon, rind only, minced
8 frozen artichoke hearts, thawed and quartered
1 cup frozen petite peas, thawed

1
Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika and turmeric. Stir the spice mixture into the broth. Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout, about 25 minutes; transfer the breast pieces to a bowl and cover. Continue to simmer the drumsticks and thighs, covered, until done, about 15 minutes longer; transfer to the bowl with the breast pieces and keep covered.
2
Add the minced onion, the tomatoes, preserved lemon and artichoke hearts to the casserole and simmer over moderate heat until the broth is richly flavored, about 5 minutes. Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 chicken, legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed, Salt and freshly ground black pepper, 2 medium onions, 1 coarsely chopped, 1 minced, 1 1/2 cups chicken stock or low-sodium broth, and more.

Yes, Chicken Tagine With Artichoke Hearts And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!