Chicken Tagine with Artichokes and Tomatoes

I know you all are curious about our Barbados trip, and I have lots to share about that too. But I wanted to share how I finished off my fresh garden tomatoes first. 🙂

Silly me. Before we left, I forgot to store my tomatoes and accidentally left them out on the counter all week. They were still good, they just got a bit soft. No worries though. When they get soft, they are perfect to add into soups, sauces or stews, or in this case, a tagine.

Tagines are both a North African or Middle Eastern cooking vessel as well as a type of stew. There are endless possibilities. Be creative and use your imagination.

Chicken Tagine with Artichokes and Tomatoes

I marinated my chicken in a lemon garlic sauce for about 1-2 hours before cutting and cooking it.

4 chicken breasts

1 TBSP garlic

1-2 tsp turmeric

2 TBSP lemon juice

2 TBSP olive oil, or garlic olive oil

red pepper flakes to taste, optional

While the chicken was marinating, I made the harissa paste.

Harissa Paste

1 TBSP chipotle chilies in sauce

1 TBSP garlic

1 tsp cumin

1 tsp sumac, optional

coarse salt to taste

1-2 TBSP olive oil

Mix everything together well until it forms into a paste and set aside.

The Tagine

1 onion, sliced very thin

1/2 preserved lemon slices When The World Gives You Lemons

1- tsp sugar

1-2 tsp harissa paste

1 1/ cups chicken stock

1 can artichoke hearts, drained

1 can chick peas, drained

4-5 tomatoes, diced

1/4 cup green olives, sliced

1 TBSP each fresh oregano and thyme, chopped fine

salt & pepper to taste

Combine the onions, sugar and lemon peel and saute in a hot skillet with the olive oil, for about 3 minutes, or just until they start to caramelize. Cut the chicken into cubes and add to the onion mixture, and continue to cook for an additional 5-7 minutes, stirring frequently.

Add the chicken broth, tomatoes, herbs and the harissa paste and combine thoroughly. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.

Incorporate the chick peas, artichoke hearts and olives and cook for an additional 5 or so minutes.

Serve over couscous and top with a dash more harissa paste on top, then add some warmed flatbreads or pitas on the side. Delicious! I served it all with a cool, crisp white blend too.

I have now used all of my fresh, delicious tomatoes. Don’t throw them away when they get a little soft. Just repurpose them. We all get a little soft in the middle sometimes, trust me, I am living proof. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.