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May 31, 2012

Chicken Tagine with Artichoke Hearts and Peas

To recognize the wonderful work that teachers do every day helping children, my daughter’s school is organizing, today, Teachers Appreciation Lunch. Parents are volunteering by making, each, a dish for this lunch.

I prepared a Moroccan dish Chicken Tagine with Artichoke and Peas. I made it skinnier using chicken breast, artichoke and peas. Also I made Moroccan whole wheat Bread to go with it. Here is the recipe…


1 whole small chicken or 4 small chicken breast, cleaned and cut into small pieces

1 medium onions, chopped

3 garlic cloves, minced

Pinch of saffron threads, crumbled

1 tsp ground ginger

1/2 tsp turmeric

Salt & pepper, to taste

1 preserved lemon, rind only, minced

4 frozen artichoke hearts, thawed and halved

1 cup frozen peas (small), thawed

2 tbsp olive oil


In a large cast-iron casserole, drizzle olive oil and cook onion and garlic until fragrant, 2-3 minutes.

Add the chicken pieces and season with salt, pepper, ginger, turmeric and saffron. Cover and simmer over low heat, turning the chicken pieces once for about a minute.

Add ½ cup of water and bring to a boil, until the breast pieces are white throughout.

Add artichoke hearts, peas and lemon preserved to the casserole. Simmer over medium-low heat, until chicken is done and vegetables are just tender. The sauce has to be thick and not runny.

 Serve the Tagine starting with the chicken in the middle of a plate (or a Tagine dish) then add sauce and vegetable around it. This Tagine goes perfect with Moroccan bread.  


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