Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy Tagine spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the Tagine spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own Tagine spice mixture. Ingredients:
1 roasting chicken (cut up and skin removed) |
2 cups artichoke hearts (i use those packed in oil and wash oil off) |
1 1/2 cups sun-dried tomatoes (i use those packed in oil and wash oil off) |
1 yellow onion |
3 tablespoons capers |
3/4-1 cup water |
3 tablespoons extra virgin olive oil |
1 pinch saffron thread |
3/4 tablespoon cumin |
1/4 tablespoon paprika |
1/4 tablespoon coriander |
salt and pepper |
Directions:
1. Cut up chicken and take off the skin.
2. Put EVOO in a wide pot (so that the chicken can brown) and heat.
3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
4. Immediately add chopped onion and all spices.
5. Saute on medium heat for approximately 8-10 minutes.
6. Add water, artichokes, capers, and sun dried tomatoes.
7. Reduce heat to low, cover with a tight lid.
8. Simmer on low for 45 minutes.
9. Chicken will be falling off of the bone.
10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
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