Chicken Tagine with Artichoke Hearts and Peas
A spiced broth adds layers of flavor in this tagine recipe from chef Joël Robuchon. Artichoke hearts bring a lovely spring element to the dish.
March 2011
Gallery
Credit:
© Tina Rupp
Recipe Summary
Ingredients
Directions
Make Ahead
The chicken tagine can be covered tightly and refrigerated overnight. Reheat gently before serving.
Notes
Preserved lemons are a Moroccan staple made from lemons that have been cured in lemon juice and salt. Look for them at specialty stores.
Suggested Pairing
Lemony Grüner Veltliner from Austria.