Prep 15 mins
Cook 55 mins
I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.
- 1 roasting chicken (cut up and skin removed)
- 2 cups artichoke hearts (I use those packed in oil and wash oil off)
- 1 1⁄2 cups sun-dried tomatoes (I use those packed in oil and wash oil off)
- 1 yellow onion
- 3 tablespoons capers
- 3⁄4-1 cup water
- 3 tablespoons extra virgin olive oil
- 1 pinch saffron thread
- 3⁄4 tablespoon cumin
- 1⁄4 tablespoon paprika
- 1⁄4 tablespoon coriander
- salt and pepper
- Cut up chicken and take off the skin.
- Put EVOO in a wide pot (so that the chicken can brown) and heat.
- Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
- Immediately add chopped onion and all spices.
- Saute on medium heat for approximately 8-10 minutes.
- Add water, artichokes, capers, and sun dried tomatoes.
- Reduce heat to low, cover with a tight lid.
- Simmer on low for 45 minutes.
- Chicken will be falling off of the bone.
- Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
Good comfort food. Served on a bed of quinoa. I added red pepper flakes and it still maintained it's good, subtle flavor.