This is a simple and delicious version of a Moroccan chicken stew cooked in a tagine. It’s not necessary to use a tagine, a covered skillet would work just as well but it sure was fun to use the tagine!
Chicken Tagine with Preserved Lemon and Artichokes
1 chicken, cut into parts
3 Tbl olive oil
3 onions, chopped
2 cloves of garlic, minced
2 Tbl fresh ginger, minced or 1/2 tsp ground ginger
1 tsp saffron threads
3 preserved lemons, rinsed, quartered, pulp removed, rinds thinly sliced
1/2 pound fresh baby artichoke hearts, tough outside petals removed, quartered and choke removed, or 2 cans baby artichoke hearts, rinsed, or 1 package frozen artichoke hearts, rinsed
1 fresh lemon, juiced
1/2 cup water
1/4 cup dry white whine (I used a Sauvignon Blanc)
Salt and pepper
1/2 cup chopped parsley or cilantro
Couscous (prepared according to its directions)
Heat the tagine base (or large deep skilled with a lid) and add olive oil. Season chicken pieces well with salt and pepper and brown to a deep golden hue on both sides in the olive oil. Remove and set aside.
Add to the tagine base the chopped onions, garlic, ginger and saffron threads and saute until soft and golden brown, about 10 minutes. Return the chicken to the pan, add the artichokes, preserved lemon and artichoke hearts, wine and the water. Nestle the chicken inside the vegetables and cover with the lid of the tagine (or skillet) and let simmer on low for 30 minutes.
Turn the chicken over and cover the chicken with the sauce and vegetables and add the lemon juice and parsley. Taste for salt and pepper and add more if needed. Cover again and slowly simmer for 15 minutes.
Remove lid, and serve. For a dramatic presentation, bring the entire tagine to the table and unveil the dish there.
Serve over hot couscous.
Serves 4-6
Heather in SF 
