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Chicken Tagine with Artichokes, Olives and Lemon

4 to 6 Servings

50 minutes

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A unique piece of cookware that has come to symbolize Moroccan cuisine, a tagine is a shallow earthenware pot with a cone-shaped lid. The word also refers to stewy dishes, like this rendition of a Moroccan classic, that are cooked in the tagine. Fresh artichokes are highly seasonal and require time and patience to prep, so instead we use frozen artichoke hearts so this braise comes together easily. Saffron lends a golden hue and its inimitable flavor to the braise, complemented by the warmth of coriander and ground ginger. To be efficient, prep the artichokes, cilantro, olives and lemon juice while the chicken simmers.

4 to 6



Don’t use the leek without rinsing it to wash away any grit trapped in the layers. It’s best to slice the leek first, put it into a colander and flush it under running water. Drain it well to remove excess moisture.

50 minutes


  • 2
  • 1

    large leek, white and light green parts quartered lengthwise, thinly sliced crosswise, rinsed and drained


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Tricia S.
July 15, 2022
Nicely adaptable
I had an open jar of marinated artichoke hearts, so I drained and used those. My garden cilantro went to seed so I subbed parsley. This was good and I’ll make it again, but use fresh ginger. The saffron was lost in the marinade flavor clinging to the artichokes, but that was my call.