Chicken tagine with preserved lemon and artichokes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken tagine with preserved lemon and artichokes

Dairy-Free, Mediterranean, Soy-Free, Gluten-Free, Carb-Conscious, Paleo

2 Servings, 480 Calories/Serving

30 – 45 Minutes

Our signature blend of spices, which includes coriander and sweet paprika, creates layers of flavor in this one-pot chicken dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 chicken drumsticks
  • Sun Basket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
  • 1 organic yellow onion
  • 1 wedge preserved lemon
  • 1 tablespoon tomato paste
  • ½ cup diced tomatoes
  • ¾ cup cooked quartered artichoke hearts
  • 3 ounces organic baby spinach or other leafy greens

Ingredient IQ

Preserved lemons are commonly used in North African and some Middle Eastern kitchens to flavor stews, salads, sauces, and more. A 12th-century Egyptian recipe describes a method similar to what is used today: slit the lemons, coat with salt, pack into a jar, cover them with lemon juice, and leave until pickled (the process takes about one month). The resulting lemons taste intensely tangy and just a little bit funky; generally the peel is used and the pulp is discarded.

Nutrition per serving

Calories: 480, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 155mg (52% DV), Sodium: 620mg (26% DV), Carbohydrates: 24g (8% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper and the tagine spice blend.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning frequently, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot.

2

Prep the remaining ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove any pulp from the preserved lemon; thinly slice the peel.

3

Start the tagine

In the same pot used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the tomato paste and cook until starting to caramelize, 1 to 2 minutes.
Add the chicken and any accumulated juices, tomatoes, and 1½ cups [2¼ cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the chicken is cooked through and the sauce has thickened, 10 to 12 minutes.

4

Finish the tagine

To the pot with the chicken, stir in the artichokes and spinach (the spinach in batches if needed) and simmer until the artichokes are warmed through and the spinach is just wilted, 1 to 2 minutes. Remove from the heat, stir in the preserved lemon, and season to taste with salt and pepper.

Serve

Set the tagine on the table and invite everyone to serve themselves.

Kids Can!

  • Measure the onion.
  • Measure the water for the tagine.
  • Time the cooking.

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