This delicious tajine of chicken combines the sweet and tangy flavors of prunes, artichoke hearts, and warm spices to make an amazing main dish. Serve it with couscous or steamed vegetables for a full meal.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 2 pounds boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 cups chicken broth< li > 1 lemon, juiced < li > ½ cup pitted prunes < li > 1 can (14 ounces) artichoke hearts, drained and quartered < li > 2 tablespoons fresh parsley, chopped < li > 2 tablespoons fresh cilantro, chopped
Heat the olive oil in a large Dutch oven or tajine over medium-high heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the cumin, ginger, paprika, turmeric and cayenne pepper (if using). Stir to combine. Add the chicken thighs to the pot and season with salt and pepper. Cook until lightly browned on both sides. Add the chicken broth, lemon juice, prunes and artichoke hearts. Bring to a simmer and cook for 20 minutes or until the chicken is cooked through.
Garnish with fresh parsley and cilantro before serving.
