Chicken Tagine with Olives and Artichoke Hearts
This delicious Moroccan dish is traditionally prepared in a clay pot called a tagine. Serve with couscous or brown rice.
cut into thin wedges
ground, a pinch
skinless and boneless, cut into 1x3-inch strips
fresh, minced (or substitute no-salt-added tomato puree)
peeled and chopped
small, cut into eighths
fresh or frozen (about 10 oz.)
canned, rinsed and quartered (one 14-oz can)
rinsed and drained
fresh, divided in half
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pot
- Large wooden spoon
Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
Add chicken and cook until slightly golden, about 5 minutes.
Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
Gently stir in peas, artichoke hearts, olives, and half the cilantro. Simmer about 10 minutes, or until chicken is cooked through and vegetables are tender.
Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.
For a more complex flavor, try adding a teaspoon of your favorite chili powder and a dash of cinnamon to this recipe.
Nutrition Info and more
Serving size:Total calories:
5 gSaturated fat: