Chicken Tagine with Artichoke Hearts and Peas

Name: Chicken Tagine with Artichoke Hearts and Peas
Yield: 4
Ingredients: One 4-pound chicken—legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed; Salt and freshly ground black pepper; 2 medium onions—1 coarsely chopped, 1 minced; 1 1/2 cups chicken stock or low-sodium broth; 6 saffron threads, crumbled; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon hot paprika; 1/4 teaspoon turmeric; 2 medium tomatoes, cut into eighths; 1/4 preserved lemon, rind only, minced (see Note); 8 frozen artichoke hearts, thawed and quartered; 1 cup frozen petite peas, thawed

Chicken Tagine with Artichoke Hearts and Peas was pinched from <a href="http://www.foodandwine.com/recipes/chicken-tagine-with-artichoke-hearts-and-peas" target="_blank">www.foodandwine.com.</a>

"To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants...."

INGREDIENTS

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One 4-pound chicken—legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed

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Salt and freshly ground black pepper

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2 medium onions—1 coarsely chopped, 1 minced

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1 1/2 cups chicken stock or low-sodium broth

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6 saffron threads, crumbled

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1/2 teaspoon ground ginger

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1/2 teaspoon ground coriander

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1/2 teaspoon ground cumin

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1/2 teaspoon hot paprika

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1/4 teaspoon turmeric

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2 medium tomatoes, cut into eighths

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1/4 preserved lemon, rind only, minced (see Note)

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8 frozen artichoke hearts, thawed and quartered

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1 cup frozen petite peas, thawed

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