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Lunch / Dinner

Saffron Chicken Tagine with Peas & Artichokes

Tagine is the word for both the food and the conical vessel traditionally used for cooking this dish. Call on moist, tender, and economical chicken thighs for this chicken recipe. You even could substitute chicken legs. Sweet-hot spices combine with chicken, dates, peas, and artichokes to give this classic stew more than a day’s worth of flavor in one meal. Couscous, seasoned with honey and golden raisins, complements the spicy stew.

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Test Kitchen Tip

This most expensive of spices is actually the red stigma of a crocus flower. Each stigma must be handpicked, leading to it’s high price tag. Use just a pinch of saffron for unmistakable color, aroma, and flavor.


Combine cinnamon, coriander, cumin, paprika, turmeric, salt, and pepper, then toss with chicken in a large resealable bag to coat.

Heat oil in a sauté pan over medium. Add chicken and sauté until brown on all sides, 5 minutes.

Add onion to pan; cook 2 minutes. Stir in ginger and garlic; sauté 30 seconds, stirring constantly. Add broth, dates, zest, and saffron. Reduce heat to low and simmer tagine, covered, until chicken is fork-tender, about 20 minutes.

Add artichoke hearts and peas; cook 5 minutes more. Serve tagine with couscous.


Tossing chicken with seasonings in a plastic bag makes it easy to coat all the pieces and clean up.


While adding broth, scrape up any flavorful brown bits that are stuck in the bottom of the pan.


Artichokes and peas are added at the end of cooking to maintain their color and texture.

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