In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken tagine with preserved lemon and artichokes
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious
2 Servings, 410 Calories/Serving
Our signature blend of spices, which includes coriander and sweet paprika, creates layers of flavor in this one-pot chicken dish.
In your bag
- 4 chicken drumsticks
- Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
- 1 organic yellow onion
- ½ cup cooked quartered artichoke hearts
- 1 wedge preserved lemon
- 1 tablespoon tomato paste
- ½ cup diced tomatoes
- 2 ounces organic baby spinach or other leafy greens
Calories 410, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 450mg (20% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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.
Wash produce before use
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.
Prep the remaining ingredients
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Thinly slice the artichokes lengthwise.
- Remove any pulp from the preserved lemon; thinly slice the peel.
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, then reduce to a simmer. Cover and cook until the chicken is cooked through and the sauce has thickened, 10 to 12 minutes.
Finish the tagine
To the pot with the chicken, stir in the artichokes and spinach (the spinach in batches if needed) and simmer over medium heat until the artichokes are heated 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.
Set the tagine on the table and invite everyone to serve themselves.
- Measure the onion.
- Measure the water for the tagine.
- Time the cooking.