Chicken Tagine with Artichoke Hearts and Peas Recipe


  • Salt and freshly ground black pepper
  • 1 ½ cups chicken stock or low-sodium broth
  • 6 saffron threads, crumbled
  • 2 medium onions—1 coarsely chopped, 1 minced
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • + 6 more ingredients
    • ½ teaspoon hot paprika
    • ¼ teaspoon turmeric
    • 2 medium tomatoes, cut into eighths
    • ¼ preserved lemon, rind only, minced (see Note)
    • 8 frozen artichoke hearts, thawed and quartered
    • 1 cup frozen petite peas, thawed

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 spic...

View full recipe at SpringPad


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