STREAMING NOW: The Layover

Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.”
READY IN:
1hr 10mins
SERVES:
2-3
YIELD:
1 Dinner for 2-3 with left overs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up chicken and take off the skin.
  2. Put EVOO in a wide pot (so that the chicken can brown) and heat.
  3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
  4. Immediately add chopped onion and all spices.
  5. Saute on medium heat for approximately 8-10 minutes.
  6. Add water, artichokes, capers, and sun dried tomatoes.
  7. Reduce heat to low, cover with a tight lid.
  8. Simmer on low for 45 minutes.
  9. Chicken will be falling off of the bone.
  10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: