Chicken Tagine with Olives and Artichoke Hearts

chicken-tagine.jpg

Chicken Tagine
Chicken Tagine

Photo attribution: 

My Tu Duong
Chicken Tagine with Olives and Artichoke Hearts
Budget-friendly recipe
550

This delicious Moroccan dish is traditionally prepared in a clay pot called a tagine. Serve with couscous or brown rice.

Ingredients

1
tablespoon
1
cut into thin wedges
3
minced
1
teaspoon
ground
ground, a pinch
3
skinless and boneless, cut into 1x3-inch strips
cups
low-sodium
1
cup
fresh, minced (or substitute no-salt-added tomato puree)
2
peeled and chopped
1
small, cut into eighths
1
teaspoon
cups
fresh or frozen (about 10 oz.)
14
ounces
canned, rinsed and quartered (one 14-oz can)
½
cup
rinsed and drained
1
cup
fresh, divided in half
1
tablespoon

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Measuring cup
  • Large pot
  • Large wooden spoon

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
  2. Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
  3. Add chicken and cook until slightly golden, about 5 minutes.
  4. Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
  5. 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.
  6. Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.

Chef Tips

  • 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:
cups
Total calories:
167
Total fat:
5 g
Saturated fat:
1 g
Carbohydrates:
21 g
Protein:
13 g
Fiber:
8 g
Sodium:
543 mg
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