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Chicken Tagine w/Artichokes (M, TNT)
Source: Self
Serves: 4 to 6

1 3-4 lb. chicken, cut-up
1-1/2 tsp. coarse salt
1/2 tsp Hungarian paprika
5 grinds of black pepper
5 tablespoons extra virgin olive oil
1 tsp. ground coriander
1/2 tsp. ground caraway
3 cloves of garlic crushed
One medium onion sliced thin
6 small to medium red potatoes, quartered and the skin left on
1 10-oz. package of frozen artichoke hearts OR 1 can artichoke hearts

Season the chicken with the salt, pepper, and paprika. Sauté until golden brown in the olive oil in your Dutch oven. Remove the pieces as they are browned and let sit a few minutes.

Defrost the artichoke hearts if frozen and cut each half in two pieces. Let stand.

Sauté the onion and garlic until soft. Add the chicken pieces and the artichoke hearts and quartered red potatoes.

Sprinkle with coriander and caraway. Add 1/2 cup of water and cover. Simmer gently for 1 hour, being careful not to uncover.

Poster's Notes:
You may also use fresh artichoke hearts, but it's too much work and you have to keep the hearts soaking in lemon juice until you're ready to use them. It's all a matter of choice but the cooking time is the same.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A