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Moist and flavorful, this chicken tagine is an enjoyable dish for family or entertaining friends.
Directions
If possible, prepare this recipe in a Tagine baking dish to achieve a very moist and tender
result. However, an oven safe Dutch oven or covered baking dish such as a casserole dish can be
substituted instead of a Tagine. If used on stovetop burner, make sure it will safely withstand
the heat.
Using a 2 or 3 quart sauce pan, place 3 cups of water in the pan to blanche the artichokes.
Heat water to boiling and allow artichokes to blanche until they are floating which will require
approximately 1 minute. Drain and set aside.
Preheat oven at 400°F.
Zest lemon rind and set aside.
Place butter and oil into a sauce pan and heat over medium heat on a stovetop burner.
Season chicken with paprika, ginger, pepper, Raz el Hanout, and place chicken into the oil and
butter to saute the seasoned meat. Allow the ingredients to cook for 1 or 2 minutes, stirring the
food occasionally so the chicken becomes coated with oil, butter and spices. Lightly sprinkle Raz
el Hanout seasoning over chicken.
Note: Raz el Hanout is a seasoning which is avaiable in some
food stores but most often in stores selling foods from India.
Combine onion, broth, and saffron with other ingredients.
Tie sprigs of parsley and cilantro together with an oven proof cotton string and place on top
of all other ingredients in tagine or baking dish.
Place tagine or baking dish in oven and cover with lid. Bake for 50 to 60 minutes until chicken
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