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Chicken Tagine with Artichokes, Olives and Lemon
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
Servings
Tip
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
Ingredients
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2
tablespoons extra-virgin olive oil
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1
large leek, white and light green parts quartered lengthwise, thinly sliced crosswise, rinsed and drained
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the leek and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add the garlic, coriander and ginger, then cook, stirring, until fragrant, 30 to 60 seconds. Add ¾ cup water and the saffron and bring to a simmer, scraping up any browned bits. Add the chicken and turn to coat. Cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the largest thigh meets no resistance, 20 to 25 minutes.
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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.
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