Ingredients

For the hens: 1/4 cup olive oil 3 (16-ounce) Cornish hens, cut into quarters 2 large onions, cut into 2-inch cubes 2/3 cup parsley, finely chopped Pinch saffron 2 tablespoons fresh ginger 1/2 teaspoon black pepper 1/2 teaspoon salt, or to taste 2 cups water 1/2 preserved lemon, cut in large pieces 1/2 cup (1 stick) butter 1/2 cup small green olives For the artichokes: Juice from 1 lemon 4 cups water, divided 1 teaspoon salt 4 to 6 fresh artichoke hearts 2 tablespoons olive oil 10 garlic cloves, peeled and sliced 1 small onion, julienned 1 tablespoon cumin 1/2 tablespoon black pepper 1 teaspoon turmeric Generous pinch saffron 6 bay leaves 1/2 preserved lemon, sliced thinly (reserve some for garnish) 1/2 cup (1 stick) butter 10 green Spanish or kalamata olives 5 stems parsley

Description

To Prepare The Hens: In A Tagine Or Large Skillet Over Medium-high Heat, Add Olive Oil. Brown Hens On Both Sides Until Golden. Remove From Pan And Set Aside. In Same Skillet, Saute Onions Until Softened. Add Parsley, Saffron, Ginger, Pepper And Salt And S

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