What's for Dinner Tonight?

Hi San Diego,

Feeling like something different for Dinner tonight!!

On the Menu:

Chicken Tagine with Harissa, Artichokes, & Green Grapes

4 Chicken Breasts, cut into thick strips
2 Tablespoons Olive Oil
2 Onions, sliced (From the Yard)
1/2 Preserved Lemon, thinly sliced
1-2 Teaspoons Sugar
1-2 Teaspoons Harissa Paste
2 Teaspoons Tomato Paste
1 1/4 Cup Chicken stock
1 Jar Artichoke Hearts drained and halved
16 Fresh green grapes halved lengthwise ( from the yard)
small bunch of cilantro leaves coarsely chopped
Salt & Pepper to taste

For Marinade:

2 cloves of Garlic crushed
1 Teaspoon ground Turmeric
1 Lemon Freshly squeezed
1 Tablespoon Olive Oil

First, Make the Marinade. In a bowl, mix together the garlic, turmeric, lemon juice, and olive oil. Toss the chicken in the mixture, then cover and leave in the refrigerator to marinate for 1-2 hours.

Heat the oil in a tegine or heavy-based casserole dish. Stir in onions, preserved lemon, and the sugar and saute for 2-3 minutes, until slightly caramelized. Toss in the marinated chicken, then add Harissa and tomato paste. Pour in the stock and bring to a boil. Reduce the heat, cover with a lid, and cook gently for 15 minutes.

Toss in the artichoke hears, cover with the lid again, and cook for 5 minutes. Add the grapes with come cilantro and season to taste with salt and pepper. Sprinkle with the remaining cilantro and serve.

Tagine
Spicy Stews from Morocco
By Ghillie Basan

Enjoy!

The Underground Chef