Chicken Tagine with Olives and Artichoke Hearts
Traditionally, this delicious Moroccan dish is prepared in a clay pot, called a tagine. This recipe allows you to make it at home right on the stovetop! Serve with couscous or brown rice.
Recipe Source: ChopChopFamily.org
- 1 tablespoon olive oil
- 1 onion, cut into thin wedges
- 3 cloves garlic, minced
- 1 teaspoon coriander seed (ground)
- A pinch of cayenne pepper (ground)
- 3 chicken thighs (skinless and boneless), cut into 1×3-inch strips
- 1 1/2 cups low-sodium chicken stock (or low-sodium vegetable broth)
- 1 cup fresh tomatoes, minced (or substitute no-salt-added tomato puree)
- 2 carrots, peeled and chopped
- 1 small potato, cut into eighths
- 1 teaspoon salt
- 1 1/2 cups peas, fresh or frozen (about 10 oz.)
- 14 ounces artichoke hearts (canned, rinsed, and quartered)
- 1/2 cup green olives, rinsed and drained
- 1 cup fresh cilantro, divided in half
- 1 tablespoon lemon juice
- Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
- Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
- Add chicken and cook until slightly golden, about 5 minutes.
- Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
- Gently stir in peas, artichoke hearts, olives, and half the cilantro. Simmer about 10 minutes, or until chicken is cooked through and vegetables are tender.
- Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.