Chicken Tagine

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