Ingredients
- 1 4-pound chicken, legs separated into drum and thighs, breasts halved crosswise, skin and visible fat removed
- Salt and freshly ground black pepper
- 2 medium onions, 1 coarsely chopped, 1 minced
- 1 1/2 cups chicken stock or low-sodium broth
- 6 saffron threads, crumbled
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/4 teaspoon turmeric
- 2 medium tomatoes, cut into eighths
- 1/4 preserved lemon, rind only, minced
- 8 frozen artichoke hearts, thawed and quartered
- 1 cup frozen petite peas, thawed
Description
Chicken Tagine With Artichoke Hearts And Peas - The Huffington Post
Kitchen Daily
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