Chicken, Artichoke and Olive Tagine

Name: Chicken, Artichoke and Olive Tagine
Yield: Serves 2
Ingredients: 1 tsp ground cumin; 1 large onion, sliced; 2 garlic cloves, finely chopped; 300 ml hot chicken stock; bunch of coriander; 1 preserved lemon; 1 tsp ground coriander; 1 tsp ground ginger; 2 large chicken legs, thighs and drumsticks separated; olive oil; salt and black pepper; 2 artichokes; pinch of saffron threads; 30 g pitted green olives, halved

Preparation info

Serves
2

Difficulty
Medium

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A lightly spiced tagine which you can easily scale up for a large gathering. Good with a bowl of fluffy couscous.

Ingredients

2 large chicken legs, thighs and drumsticks separated
olive oil
1 large onion, sliced
2

Main course
Preserve
November
Gluten-free
September
July
Summer
October
June
August

Method

Heat the oven to 160°C/Gas 3. Season the chicken pieces with salt and pepper. Heat a little olive oil in a casserole, add the chicken pieces and fry on a medium heat until nice and golden brown on all sides.

Add the onion and garlic and continue to