Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes

"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."
 
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Ready In:
1hr 10mins
Ingredients:
12
Yields:
1 Dinner for 2-3 with left overs
Serves:
2-3
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ingredients

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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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Reviews

  1. Good comfort food. Served on a bed of quinoa. I added red pepper flakes and it still maintained it's good, subtle flavor.
     
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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!
 
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