Moroccan · Main course
Rabat Chicken, Artichoke & Pea Tagine
A spring tagine from the capital, where Rabat cooks braise chicken with fresh artichoke hearts, peas and a bright preserved-lemon-and-olive finish. It's a lighter, greener tagine than the southern sweet ones — elegant, vegetal and full of the first vegetables of the season.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 chicken, jointed
- 4 artichoke hearts, halved (fresh or frozen)
- 200 g fresh or frozen peas
- 2 onions, grated
- 1 tsp ground ginger
- Pinch of saffron
- 3 tbsp olive oil
- 1 preserved lemon, sliced
- 1 handful green olives
- 1 bunch coriander, chopped
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Start the base
Warm the oil, add the chicken, grated onion, ginger, saffron, salt and pepper, and coat well.
- 2
Braise
Add a cup of water, cover and simmer 30 minutes until the chicken is nearly done.
- 3
Add vegetables
Add the artichoke hearts and peas, cover, and cook 15 minutes until tender and bright.
- 4
Finish
Add the preserved lemon, olives and half the coriander, and reduce the sauce lightly.
- 5
Brighten
Stir in the lemon juice and remaining coriander off the heat.
- 6
Serve
Serve at once so the vegetables keep their spring colour.
Chef's tips
- Rub cut artichokes with lemon to stop them browning before they go in.
- Add peas late so they stay sweet and green rather than grey.
- This tagine is meant to be light — don't over-reduce the sauce.
Frequently asked questions
Fresh or frozen artichokes?
Frozen artichoke hearts are a genuine time-saver and taste good here. Fresh are lovely in spring but need trimming down to the heart and rubbing with lemon.
Can I make it vegetarian?
Yes — leave out the chicken, use vegetable stock, and add potatoes or extra artichokes for substance.