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chicken tagine with preserved lemons and artichoke hearts
Serves 4 - 6

2 T butter
2 T olive oil
2 tsp sweet Hungarian pepper
1/2 tsp ground ginger
1/2 tsp ground pepper
3 lbs chicken, cut up
1 onion, finely diced
1 c chicken broth
8 threads saffron, roasted in a small nonstick skillet for a few minutes, crushed
10 springs fresh cilantro, tied with cotton string
20 sprigs fresh flat-leaf parsley, tied with cotton string
1 T. fresh lemon juice
1 T preserved lemon pulp (to get the authentic flavor)
1 -14 oz can artichoke hearts, drain and boil in water 1 minute before using)
rind of 2 preserved lemons, cut into thin strips
cilantro for garnish
pita bread for serving
  1. Preheat the oven to 400F. In a Dutch oven, melt the butter over medium heat. Add the olive oil, paprika, ginger, pepper and chicken. Cook stirring to coat for 1-2 minutes. ( do not over cook or the spices will turn bitter) Add the onion, broth, saffron, cilantro and parsley. Cover and bake until chicken is tender, 50-55 minutes.
  2. Remove from the oven. Transfer chicken to an ovenproof dish, leaving the sauce in the pan. Discard the cilantro and parsley. Reduce the oven temperature to 200F and return the chicken to the oven to keep warm.
  3. Bring the sauce to a simmer on top of the stove. Add the lemon juice, lemon pulp and artichokes. Stir gently until the artichokes are heated through, about 5 minutes. Gently stir in the lemon rind strips
  4. Mound the chicken in the center of a serving platter and surround it with the artichokes. Spoon the sauce over the dish. Garnish with fresh cilantro and warm pita bread.

*You must use preserved lemons to get the authentic flavor.