Chicken With Artichokes & Grapes
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
