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Chicken Tagine with Artichokes, Olives and Lemon

Chicken Tagine with Artichokes, Olives and Lemon

By Calvin CoxJanuary 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    large leek, white and light green parts quartered lengthwise, thinly sliced crosswise, rinsed and drained

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground ginger

  • ¼

    teaspoon saffron threads

  • 2 ½

    pounds bone-in, skin-on chicken thighs, skin removed and discarded

  • ½

    cup pitted green olives, roughly chopped

  • 6

    ounces frozen artichoke hearts, thawed, quartered if whole and patted dry (about 1½ cups)

  • ½

    cup lightly packed fresh cilantro, chopped

  • 2

    tablespoons lemon juice

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the leek and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add the garlic, coriander and ginger, then cook, stirring, until fragrant, 30 to 60 seconds.

Add ¾ cup water and the saffron and bring to a simmer, scraping up any browned bits. Add the chicken and turn to coat. Cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the largest thigh meets no resistance, 20 to 25 minutes.

Step 2

Add the olives, artichokes and half of the cilantro; cook, uncovered and stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes.

Off heat, stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining cilantro.