Claudia Roden’s Tagine of Chicken with Artichoke, Preserved Lemons and Olives

Who does not love Claudia Roden?

Claudia Roden was born to a cosmopolitan Jewish family in Cairo, where she grew up eating – and questioning the origin of – food from all over the Middle East. She began by collating recipes at a young age from everybody she met, from family members to virtual strangers. “Food was,” she explains, “a way of re-connecting with my culture – my lost heritage. And the discovery of a 13th century manuscript in the British Library eventually led to my interest in food sociology and anthropology.”

To read more on Claudia Roden, click here.

The recipe below, featured on the BBC’s website is from Roden’s most recent cookbook Arabesque: A Taste of Morocco, Turkey and Lebanon

Prep Time: 3o min

Cooking time – 1-2 hours

   
 
 
You can buy frozen artichoke bottoms from Middle Eastern and Asian stores. Ingredients
3 tbsp extra virgin olive oil
2 onions, finely chopped
2-3 cloves garlic, crushed
½ tsp crushed saffron threads or saffron powder
¼-½ tsp ground ginger
1 chicken, jointed
salt and freshly ground black pepper
½ lemon, juice only
2 tbsp chopped coriander
2 tbsp chopped parsley
2 small preserved lemons, peel only
12-16 green or violet olives, either stoned or left whole
9 artichoke bottoms, defrosted


Method
1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.
2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 300ml/10fl oz of water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
3. Lift out the breasts after 20 minutes and set aside. Continue to cook the remaining pieces for another 25 minutes, then return the breasts to the pan.
4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives, then lift the chicken pieces and put the artichoke bottoms in the sauce beneath them. Add a little water if necessary and cook for about 10 minutes until the artichokes are tender. Serve with the olives and lemon peel on top of the meat

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3 Comments

Filed under chicken, Cookbooks, Middle-Eastern

3 responses to “Claudia Roden’s Tagine of Chicken with Artichoke, Preserved Lemons and Olives

  1. Maria Gatti

    Claudia Roden is wonderful, and a great writer and social historian period.

  2. jean mensch

    Can this recipe be served cold or cool at an August buffet style Jewish wedding between a Persian Jewish Irish American princess and her Ashkenazic/English Welsh bridegroom. Any other ideas for interesting, modestly priced food all to be served cold or cool at such an event

  3. Lucien Fraud

    This meal is far too sophisticated for anyone remotely connected with Wales. Can you not cook chips?

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