Chicken and Artichoke Tagine

Photo by Cary L.
Adapted from beta.abc.go.com

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Adapted from beta.abc.go.com

Ingredients

  • 6

    Artichokes

  • 1

    Lemon

  • 2

    pounds Chicken Thighs (skinless; bone-in)

  • 1

    large Yellow Onion (medium dice)

  • 4

    Garlic cloves (chopped)

  • 1

    cup White Wine

  • 1 1/2

    cups Chicken Stock (plus more if necessary)

  • 1

    cup pitted Green Olives

  • 1/2

    cup Parsley (plus more for garnish)

  • 1/2

    cup Mint (plus more for garnish)

  • 1

    Lemon (sliced into half moons)

  • Cooked Rice (for serving)

  • Olive Oil

  • Salt and Pepper

Directions

1. Fill a large bowl with cold water and squeeze the juice of 1 lemon into the water. Drop the lemon in the bowl. 2. Working with one artichoke at a time, peel back the leaves until you reach pale yellow leaves. Cut the tips of the artichoke off, removing any green. Trim the stem to about 1/2 to 1-inch and then peel the stem, with either a pairing knife or peeler. Remove any tough outer skin. Cut the artichoke in half and scoop out the fuzzy choke with a spoon. Dip a side towel in the acidulated water and then place on top of the artichokes. This will keep them submerged in the water so they don't turn black. 3. Next, place a heavy bottomed pot over medium high heat. Season the chicken thighs with salt and pepper. Add 2 to 3 tablespoons of olive oil to the pan and then add the chicken, working in batches if necessary. Brown on each side until golden, about 4 to 5 minutes per side. Remove the chicken from the pan and set aside. 4. Add 1 to 2 tablespoons of olive oil to the pan and add the onion. Season with salt and pepper and cook for 5 minutes, or until translucent. Add the garlic and cook for 30 seconds longer. Deglaze with the white wine, scraping up any brown bits. Add the chicken stock. 5. Add the chicken back to the pot. Drain the artichokes, discarding the water, and add them to the pot. Bring to a boil and reduce to a simmer. Cover with a lid and cook gently for about 15 to 20 minutes. 6. Remove the lid and add the olives, lemons and herbs and cook for 5 to 10 minutes, or until the sauce is thickened. Adjust seasoning to taste. Serve over rice, garnished with more chopped parsley and mint. Helpful Tips: 1. Using a serrated knife, cut the top ¾ off of the artichokes. Save the tops of the artichokes for composting! Cut about 1 inch off the bottom of the stem, and tear off the hardy leaves. Using a paring knife, trim the outer layers and down the stem. Use a spoon to scoop out the choke, that’s the fuzzy part in the center! 2. To keep cleaned artichokes from discoloring, drop them in lemon water and cover with a clean towel to keep them submerged. 3. Use frozen artichoke hearts as a quick easy alternative! If using frozen artichokes, add them at the end of the cooking process. 4. Serve this dish on it’s own or over couscous or rice!

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