Tajine of chicken with artichokes

Ingredients

• 1 chicken, cut into 8 pieces
• olive oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• pinch of saffron threads
• ½ tsp ground ginger
• 350 ml chicken stock
• ½ lemon, juiced
• 1 handful chopped coriander
• 1 handful chopped flat-leaf parsley
• peel of 1 preserved lemon
• 16 green olives
• 9 artichokes, cut into quarters

Instructions

In a wide bottom pan or casserole dish that can hold all the chicken pieces in one even layer, add olive oil and start to heat.

Now add the onions, sauté stirring over a low heat for about 5–10 minutes then add the garlic, saffron and ginger.

Now add the chicken and season well, add the chicken stock and simmer for about 20 minutes and turn a couple of times during this.

Add a little more stock if it becomes too dry.

Take out the chicken breast after about 20 minutes and place to one side, continue to cook the remaining pieces for about 25 minutes and after this return the breasts to the pan.

Add the lemon juice to the sauce with the herbs, preserved lemon and olives.

Simmer for about 5–10 minutes until the sauce thickens, stir in the artichokes and adjust the seasoning.