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
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Smoky Lamb With Spiced Yogurt
Serve it with warm pita, rice, or chips for an under-30-minute dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.