Jul 14, 2012

Moroccan Tajine\Tagine of Chicken, Artichokes, and Potatoes

Artichokes are very expensive and I have found frozen ones at my local grocer for a fraction of the cost of the fresh.  This tajine has cinnamon in it. When I first started using cinnamon in my recipes it was a shock to my tastebuds. However, I have grown used to that sweet\savory taste and like it very much.  I prefer a cinnamon stick to the dried, but you can always use the dried if it is all you have. 


4-6 pieces of chicken, skin removed
3-4 TBS vegetable or olive oil
1 onion chopped
1 tomato, skin removed and chopped
2 garlic cloves, minced
2 TBS cilantro, chopped
salt\pepper to taste
1 tsp ginger
1 tsp paprika
1 tsp turmeric
1 bay leaf
1 cinnamon stick, about 2 inches
a pinch of saffron
4 artichoke hearts fresh or frozen
4 medium potatoes, cut into wedges
Place the tajine on medium heat, add the oil.  When hot add the onion, cilantro, bay leaf, tomato, and all of the spices.  Simmer for about 5-10 minutes. Then add the chicken. Simmer for about 30 minutes, turning over half way through. Some people add everything at once, but I like the meat to cook the meat a bit first.  Next, place the potatoes wedges on top of the meat and then arrange the artichoke hearts.  Cover and simmer until the vegetables are nearly tender. The sauce should be somewhat thick but not thick like gravy. If it is too watery, then uncover and cook the sauce down until it is silty. Sprinkle with additional salt\pepper to taste.  Serve with Khobz or French bread.  Enjoy! 

Cooks Note: You can also add 1\2 cup of peas to this recipe if you like.