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chicken tagine with harissa, artichokes and green grapes

With the tangy notes of preserved lemon combined with the sweet grapes, this tagine is deliciously refreshing and is best accompanied by warmed flatbreads. This recipe uses ready-prepared artichoke hearts that are available tinned or frozen.

INGREDIENTS

• 4 chicken breasts, cut into thick strips or chunks 
• 2 tablespoons olive oil 
• 2 onions, halved lengthways and sliced with the grain 
• ½ preserved lemon (see page 11), thinly sliced 
• 1–2 teaspoons sugar 
• 1–2 teaspoons harissa paste (see page 12) 
• 2 teaspoons tomato purée 
• 300 ml chicken stock or water 
• 390-g tin artichoke hearts, drained, rinsed and halved 
• 16 green grapes, halved lengthways 
• leaves from a bunch of fresh coriander, coarsely chopped 
• sea salt and freshly ground black pepper 
• warmed flatbread, to serve.

Serves 4

For the marinade: 

• 2 garlic cloves, crushed 
• 1 teaspoon ground turmeric 
• freshly squeezed juice of 1 lemon 
• 1 tablespoon olive oil Serves 4

METHOD

First, make the marinade. Mix all the ingredients in a large bowl. Add the chicken breasts to the bowl and toss them in the mixture, then cover and leave in the refrigerator to marinate for 1–2 hours.

Heat the oil in a tagine or heavy-based casserole. Add the onions, preserved lemon and sugar and sauté for 2–3 minutes, until slightly caramelized. Toss in the marinated chicken, then add the harissa and tomato purée. Pour in the stock and bring it to the boil. Reduce the heat, cover and simmer gently for 15 minutes.

Add the artichoke hearts, cover and cook for a further 5 minutes. Add the grapes with some of the coriander and season to taste with salt and pepper. Sprinkle with the remaining coriander and serve with warmed flatbreads and a leafy salad, if liked.

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