Last night I decided to make this for Alberto and I. It was partly prompted by the fact that we went out for pizza on Tuesday and he had one with artichokes on. That reminded me of this recipe which I’ve seen in tagine cookbook but have never cooked before.
It’s fairly easy to do, although the meat does need to marinate for a couple of hours before cooking so it can’t be done on the spur of the moment.
Serves 4 (although, obviously, I scaled it down)
4 chicken breast, cut into thick strips
2 tablespoons of olive oil
2 onions, halved lengthways and sliced
½ a preserved lemon, washed and thinly sliced
1-2 teaspoons of sugar
1-2 teaspoons of harissa paste
300ml of chicken stock
1 x 390g tin of artichoke hearts, drained, rinsed and halved
20 green grapes, halved lengthwise
A small bunch of coriander, roughly chopped
Sea salt and freshly ground black pepper
For the marinade
2 garlic cloves, crushed
1 teaspoon of ground turmeric
Juice of 1 lemon
1 tablespoon of oilve oil
Mix the ingredients for the marinade together, toss the chicken into the mixture and marinate in the fridge, covered, for two hours.
Pre-heat the oven to 200.
After two hours, heat the oil in a large frying pan. Stir in the onions, preserved lemon and sugar and sauté for 2-3 minutes, until lightly caramelised.
Toss in the marinated chicken pieces and quickly stir fry. Then add the harissa and tomato purée.
Stir well to combine and then add the stock and bring to the boil.
Transfer to a tagine, cover with the lid and cook in the oven for 20 minutes.
After 20 minutes, add the artichokes and halved grapes, pop the lid back on and cook for a further 10-15 minutes.
Season with salt and pepper, sprinkle with chopped coriander and serve with buttery cous-cous.