Steven King

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====== Chicken Tagine ======
{{tag>Recipe Carne LowCarb 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Chicken thighs (5 oz each) |
|  2  | tsp | Coriander |
|  2  | tsp | Paprika |
|  1  | tsp | Cumin |
|  ½  | tsp | Chili flakes |
|  ½  | tsp | Ground ginger |
|  1  | med | Onion (215 g whole) |
|  ¼  | ea | Preserved Lemon (40 g) |
|  1  | cup | Crushed tomatoes |
|  1  | ea | Garlic clove |
|  ¼  | tsp | Onion powder |
|  ¼  | tsp | Hot paprika |
|  ½  | tsp | Basil |
|  1  | tbs | Dried currants (10 g) |
|  ½  | cup | Artichoke hearts (90 g) |
|  3  | cups | Spinach (100 g) |
|  2  | tbsp | Cilantro |

  - Prep
    - Mix tagine spice blend: coriander, paprika, cumin, chili flakes, and ground ginger
    - Dry chicken thighs and season with salt, pepper, and tagine spices
    - Slice onion thin
    - Separate preserved lemon flesh and rind.  Mince flesh and julienne rind
    - Mince garlic
    - Rough chop artichoke hearts
    - Cut spinach into bits sized pieces
    - Rough chop cilantro
  - Cook
    - In a small pot, cook garlic for about 30 seconds.
    - Add crushed tomatoes, onion powder, paprika, and basil.  Bring to a boil then simmer for 5 minutes.  Set aside marinara.
    - in a hot oiled pan, brown chicken (3 minutes on one side, 1 on the reverse).
    - Remove chicken to a plate.
    - Add onion and minced lemon flesh to same pan (add oil if necessary) and cook for 2 to 3 minutes
    - Add marinara, currants, and half the cilantro.
    - Bring to a boil then reduce to a simmer.
    - Add chicken and simmer, covered, for 10 to 12 minutes.
    - Remove chicken
    - Wilt spinach into sauce.
    - Add artichokes and cook until heated through.
    - Remove from heat, season with salt and pepper and add lemon rind
    - Serve chicken breasts over tagine.  Garish with remaining cilantro.
Steven King

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