Jump to Recipe Print Recipe

Chicken With Artichokes & Grapes

Portions:4
Share on Facebook Print Recipe

Equipment

Ingredients

  • 3 chicken breasts cut into bite-size chunks
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 preserved lemon finely sliced rind
  • 1 teaspoon sugar
  • 1½ teaspoons harissa paste
  • 2 teaspoons tomato paste
  • 450 ml chicken stock or water
  • 390 g artichoke hearts can drained, rinsed and halved
  • 200 g green grapes halved lengthways
  • bunch coriander finely chopped
  • sea salt and black pepper
  • Marinade
  • 2 garlic cloves crushed
  • 1 teaspoon ground turmeric
  • juice of 1 lemon
  • 1 tablespoon olive oil

Instructions

  • Mix together the ingredients for the marinade in a bowl and toss in the chicken.
  • Cover with clingfilm and marinate in the refrigerator for 2 hours.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, preserved lemon rind and sugar and cook for 3 minutes to let the flavours mingle.
  • Stir in the chicken and cook for a further 1,5 minutes.
  • Add the harissa and tomato pastes and pour in the stock or water.
  • Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes.
  • Add the artichoke hearts, re-cover and cook for a further 10 minutes.
  • Stir in the grapes and some of the coriander and cook, uncovered, for 4–5 minutes, then season with salt and pepper.
  • Garnish with the remaining coriander and serve with couscous, if liked.

Notes / Tips / Wine Advice:

For chicken with artichokes, olives & capers,

marinate and cook the chicken as for Chicken with artichokes & grapes, adding 2 tablespoons pitted green or black olives with the artichokes. Omit the grapes and toss in 2 teaspoons preserved capers for the last 4–5 minutes of the cooking time.
————————————————————————————————–
Course Chicken / Fruit / Vegetables
Cuisine Arabic / Moroccan