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Tagine of Chicken with Artichoke Bottoms, Preserved Lemon, and Olives

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This is marvelous! I use frozen artichoke bottoms that come from Egypt and are available here in Middle Eastern and Asian stores. You get about 9 in a 14-ounce package and that is enough for 4 servings.

Recipe information

  • Yield

    serves 4

Ingredients

Preparation

  1. Follow the recipe above for Tagine of Chicken with Preserved Lemon and Olives. Ten minutes before the end, when you put in the coriander and parsley, lemon peel, and olives, lift the chicken pieces and put the artichoke bottoms in the sauce beneath them. Add a little water, if necessary, and cook about 10 minutes, or until the artichokes are tender.

Arabesque
TagsMiddle EasternEgyptianNorth AfricanAfricanChickenPoultryArtichokeVegetableMainDinnerSimmerRamadanCookbooks
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