Ingredients:
1 tbsp. butter
2 tbsp. Marrakech Moroccan Spice paste
2 lbs. boneless, skinless chicken breast, cut into 1 1/2" wide pieces
1/4 cup chicken broth
1/4 cup diced red onion
15 sprigs fresh flat leaf parsley
1 preserved lemon, rind and pulp
1-14oz canned artichoke hearts, drained
Marrakech Moroccan Paste:
Mix together 2 tbsp. each of Marrakech Moroccan spice, olive oil and warm water
Note:
Great served with Harissa Spiced Green Beans
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Making Marrakech Moroccan Chicken with Paula Deen on Paula's Best Dishes |
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Directions:
Preheat oven to 400°. Melt butter in a Dutch oven over medium-high heat. Add Marrakech paste and chicken and stir to coat. Cook chicken strips 2-3 minute on each side. Stir in broth and onions, and then lay parsley leaves on top (reserving some parsley for garnish). Cover and bake until chicken is tender, 20-25 minutes. Remove from oven and reduce heat to 200°. Discard the parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stove top. Stir in the pulp of the lemon and artichoke hearts. Simmer for 4-5 minutes until the artichoke hearts are heated through. Turn off heat and stir in lemon rind, cut into thin strips. Remove chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with parsley leaves.
Yields: 4-6 servings
Thanks to: Recipe adapted from Kitty Morse recipe for the Djej M’Kalli B’L’Hamd Markad –Tagine of Chicken with Preserved Lemons and Artichoke Hearts
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