Chicken Tagine With Artichoke Hearts And Peas Recipe

Cooking Directions

• STEP 1.In a bowl, combine the paprika, cumin, ginger, turmeric, cinnamon, salt, and pepper.
• STEP 2.Rub the chicken pieces with the spice mixture, ensuring they are well coated. Let them marinate for at least 30 minutes.
• STEP 3.In a large pot or tagine, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened.
• STEP 4.Add the marinated chicken pieces to the pot and brown them on all sides.
• STEP 5.Add the preserved lemon, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 6.Add the artichoke hearts and peas to the pot. Continue simmering for another 10 minutes, or until the chicken is cooked through and the vegetables are tender.
• STEP 7.Serve the chicken tagine hot, garnished with fresh cilantro or parsley.

Cooking Tips

• If you don't have preserved lemon, you can substitute with lemon zest and juice.
• For a spicier version, you can add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
• You can make this dish in a traditional tagine pot or a large pot with a lid.

Storage and Serving

• Leftover chicken tagine can be stored in the refrigerator for up to 3 days.
• Reheat the tagine on the stovetop over low heat, stirring occasionally.
• Serve the chicken tagine with couscous or rice, and a side of Moroccan bread.