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Chicken tagine with preserved lemon and artichokes

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

Customer Favorite

Chicken tagine with preserved lemon and artichokes

Family-Friendly, Mediterranean, Gluten-Free, 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
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon tomato paste
  • ½ cup diced tomatoes
  • ¾ cup cooked quartered artichoke hearts
  • 3 ounces organic baby spinach or other leafy greens

Chef's Tip

Did you know?
An Arabic word meaning “shallow frying pan,” a tagine is a clay pot with a wide, shallow base and a cone-shaped lid. Together they form a portable clay oven traditionally used to cook food over coals. The lid allows steam to rise, condense, and then drip back down to continually baste the stew.

Nutrition per serving

Calories: 480, Protein: 36g (72% 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: 470mg (20% DV), Carbohydrates: 25g (8% DV), Total Sugars: 7g, 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. Working in batches if needed, add the chicken and cook, turning frequently, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

2

Prep the remaining ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Separate the pulp from the preserved lemon peel. Coarsely chop the pulp and thinly slice the peel, keeping them separate.
  • Coarsely chop the cilantro; divide into two equal portions, one for the tagine and one for garnish.

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 and preserved lemon pulp, 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, half the cilantro, 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, 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 peel, and season to taste with salt and pepper.

Serve

Set the tagine on the table, garnish with the remaining cilantro, and invite everyone to serve themselves.

Kids Can!

  • Measure the onion.
  • Divide the cilantro into two portions.
  • Measure the water for the tagine.
  • Garnish with the cilantro.

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