Friday, July 8, 2011

Easy Chicken Tajine with Olives and Artichoke Hearts

I don't know if this chicken dish really qualifies as tajine. First of all, I do not cook it in a tajine pot, but in a Dutch oven. Second, it doesn't incorporate all the traditional spices and ingredients you would find in a real Moroccan tajine. However, it is clearly tajine-style: the chicken thighs are braised then slow cooked with cumin, paprika and saffron, lemon juice and olives (either black or green will work). I also add artichoke hearts because I love all those flavors together.

Serves 4-6
  • 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
  • 6 bone-in chicken thighs (about 2 lbs), patted dry and seasoned with salt and pepper = 6 cuisses de poulet (environ 900 g), assaisonnées avec du sel et du poivre
  • 2 onions, chopped = 2 oignons, coupés en morceaux
  • 4 garlic cloves, minced = 4 gousses d'ail, émincées
  • 1 cup chicken broth or water = 240 ml de bouillon de poulet
  • 1 cup water = 240 ml d'eau
  • 2 teaspoons paprika = 2 cuillères à café de paprika
  • 1 teaspoon ground cumin = 1 cuillère à café de cumin
  • ¼ teaspoon saffron threads, crushed = ¼ cuillère à café de safran
  • Pinch cayenne pepper = une pincée de poivre de cayenne
  • ½ teaspoon salt = ½ cuillère à café de sel
  • ¼ teaspoon freshly ground black pepper = ¼ cuillère à café de poivre
  • Juice from 1 lemon = jus d'un citron
  • 10 oz. canned artichoke hearts, drained and cut in halves or quarters = 300 g de coeurs d'artichauts (en boite), égouttés et coupés en 2 ou 4
  • 4 oz. black olives, pitted and sliced = 100 g d'olives, dénoyautées et coupées
  • Chopped fresh flat-leaf parsley or cilantro = quelques feuilles de persil ou de coriandre

Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs to pan, brown 4 minutes on each side. Remove from pan and keep warm.

Add onion and garlic, stir-fry for 2 minutes. Add broth and water, spices, salt and pepper, lemon juice and artichoke hearts to pan. Place browned chicken thighs back in the pan and bring to a boil. Reduce heat, and simmer on low, covered, for about 45 minutes.

Remove lid and increase heat to medium-high, cook, uncovered, until liquid has reduced by half (about 10-15 minutes). Stir in olives. Reduce heat, and simmer 3 minutes or until thoroughly heated. Garnish with chopped parsley or cilantro. Serve over hot couscous. Enjoy!


  1. I have made a dish very similiar to this one called North African Chicken. I have made various versions of it and this one looks like another good one to try.

  2. J'adore de chez j'adore ce type de plat, MIAM!!!!