Skip to main content
Epicurious
Cookbooks

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

1.0

(1)

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
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.