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
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.