Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 Dinner for 2-3 with left overs
- Serves:
- 2-3
ingredients
- 1 roasting chicken (cut up and skin removed)
- 473.18 ml artichoke hearts (I use those packed in oil and wash oil off)
- 354.88 ml sun-dried tomatoes (I use those packed in oil and wash oil off)
- 1 yellow onion
- 44.37 ml capers
- 177.44-236.59 ml water
- 44.37 ml extra virgin olive oil
- 0.25 ml saffron thread
- 11.09 ml cumin
- 3.69 ml paprika
- 3.69 ml coriander
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
I live in sunny FL. I love to cook as most of you do and specialize in Middle Eastern cooking (Persian, Lebanese) especially rice dishes. My spice rack is one of my greatest treasures as I have spent years trying any and all spices I come across while traveling...In the process, I have created quite a collection. I hope you enjoy the recipes!