Name: Chicken Tagine with Cardoons
Cuisine: United Kingdom
Ingredients: 900 g/2 lb cardoons; 8 tbsp lemon juice; 115 g/4 oz Kalamata olives, rinsed and stoned; a 1.8 kg/3 lb chicken, boned and cut into chunks; 2 preserved lemons, rinsed and quartered; 2 tbsp chopped fresh coriander; ¼ tsp turmeric; 1 tsp ground ginger; salt and freshly ground pepper; 2 onions, grated oil; 2 cloves of garlic, crushed

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

In 1989 I began my campaign to restore that wonderful vegetable the cardoon to our hearts and homes.It is unlikely that I have succeeded, but I do know that when people come into the shop they frequently greet me with ‘Ah, you’re the Cardoon Lady.’ I do not object. Tagines are native to Morocco and are an excellent and succulent way of cooking.