Ingredients for Moroccan Chicken Tagine With Sun Dried Tomatoes And Artichokes
- Roasting Chicken
- Artichoke Hearts
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- Yellow Onion
- 2 tablespoons capers, drained
- 1 cup chicken broth or water
- Extra Virgin Olive Oil
- Saffron Thread
- Cumin
- Paprika
- Coriander
- Salt And Pepper
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How to Make Moroccan Chicken Tagine With Sun Dried Tomatoes And Artichokes
- Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces.
- Heat 2 tablespoons of extra virgin olive oil in a wide, oven-safe pot or tagine over medium heat.
- Add the chicken pieces to the heated oil and brown on all sides.
- Add 1 large finely chopped onion and all spices (2 teaspoons Tagine spice blend or homemade, 1/2 teaspoon saffron threads, optional).
- Sauté for 8-10 minutes, stirring occasionally, until the onions are softened and fragrant.
- Pour in 1 cup of chicken broth or water. Add 1 (14-ounce) can of artichoke hearts (drained and quartered), 2 tablespoons of capers (drained), and 1/2 cup of chopped sun-dried tomatoes (oil-packed, drained).
- Bring the mixture to a simmer, then reduce heat to low, cover with a tight-fitting lid, and simmer for 45 minutes, or until the chicken is tender and falling off the bone.
- If using a tagine, you can transfer it to a preheated 350°F (175°C) oven during the last 15-20 minutes of cooking for a deeper flavor.
- Serve hot over couscous, rice, or with crusty French bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
77g
Fat
49g
Carbs
16g
