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Milk Street Recipe
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
-
2
tablespoons extra-virgin olive oil
-
1
large leek, white and light green parts quartered lengthwise, thinly sliced crosswise, rinsed and drained
Directions
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