Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes out the long hours of cooking. The chicken is simmered in a spiced broth with no added fat or oils, allowing you to savor this fragrant dish guilt-free in just under an hour.
Course: Main Course
Keyword: chicken, dinner, entree, main dish, Moroccan, tagine
Author: Robin Goldstein
1teaspoondried ground ginger
1/2teaspoonSpanish pimentón (smoked paprika)
4large organic chicken breasts or 6 chicken thighs, both boneless and skinless
8small new potatoes, sliced into 1/2-inch slices
2tablespoonspreserved lemon peel (about half a lemon), chopped fineSee Recipe
1(14-ounce) canartichoke bottoms, quartered
1cupfresh shelled peas or frozen peas
1/2cupfresh parsley, chopped
In a large sauce pot, bring the chicken broth with all the spices and salt to a boil.
Cut the chicken breasts into large chunks or the chicken thighs into quarters, add to the broth, and reduce the heat to a medium simmer for 10 minutes to poach the chicken until just cooked through. Remove the chicken to a plate and set aside.
Add the sliced potatoes and chopped preserved lemon to the broth, and cook for 10-12 minutes on medium heat, until just tender.
Add the reserved chicken back into the pot, with the quartered artichoke bottoms, and heat through for 5 minutes.
Scatter the peas, parsley, and cilantro into the stew to heat the peas through for a few minutes just before serving. Serve with couscous, noodles, or simply prepared rice.
Chef's Note: Use artichoke bottoms rather than hearts as they are firmer and hold up better in the stew.