Tagine of chicken with Preserved Lemons and Artichoke Hearts
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons sweet Hungarian paprika
½ teaspoon ground ginger
½ teaspoon pepper
3 pounds chicken, cut up
1 onion, finely diced
1 cup chicken broth
8 threads Spanish saffron, toasted and crushed
10 sprigs fresh cilantro, tied with cotton string
20 sprigs fresh flat-leaf parsley, tied with cotton string
1 tablespoon fresh lemon juice
1 tablespoon Preserved Lemon pulp
12 baby artichokes, trimmed of any tough outer leaves or one 14-ounce can artichoke hearts, drained
Rind of two Preserved Lemons, cut into thin strips
Fresh cilantro leaves for garnish
Preheat oven to 400°F. In a medium Dutch oven, melt the butter over medium high heat. Add the olive oil, paprika, ginger, pepper and chicken. Cook, stirring to coat, for 1 to 2 minutes. (Do not overcook or the spices will turn bitter.) Add the onion, broth, saffron, cilantro and parsley. Cover tightly and bake until the chicken is tender, 50 to 55 minutes.
Remove from the oven. With a slotted spoon, transfer the chicken to an ovenproof dish, leaving the sauce in the pan. Discard the parsley and cilantro. Reduce the oven temperature to 200° F and return the chicken to the oven to keep warm. Bring the sauce to a simmer on top of the stove. Add the lemon juice, lemon pulp and artichokes. Stir gently until the artichokes are heated through - 4 to 5 minutes. Gently stir the strips of lemon rind into the sauce.
Mound the reserved chicken in the center of a serving platter and surround it with the artichokes. Spoon the sauce over the dish. Garnish with cilantro leaves.
Serve with warm pita bread.
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- Recipe byKitty Morse: Cooking a...
- Viewed 103 times
PREP TIME: 45 min if using fresh artichokes
TOTAL TIME: 2 hr
You must use Preserved Lemon to get the true flavor of this tagine. Moroccan cooks use small fresh artichokes that are boiled & trimmed of their leaves and choke.If you use canned artichoke hearts, drain & blanch them in boiling water for 1 minute.
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