Lunch: Chicken Tagine with Artichoke Hearts and Peas

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.

This recipe includes superfoods such as:

Lemon

Health benefits of Chicken Tagine with Artichoke Hearts and Peas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 whole Chicken
salt
Freshly ground black pepper
2 medium onions
1 1/2 c. chicken stock or low-sodium broth
6 saffron threads
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. hot paprika
1/4 tsp. turmeric
2 medium tomatoes
1/4 preserved lemon
8 frozen artichoke hearts
1 c. frozen petite peas

Instructions

Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock, and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika, and turmeric. Stir the spice mixture into the broth. Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout, about 25 minutes; transfer the breast pieces to a bowl and cover. Continue to simmer the drumsticks and thighs, covered, until done, about 15 minutes longer; transfer to the bowl with the breast pieces and keep covered.
Add the minced onion, the tomatoes, preserved lemon, and artichoke hearts to the casserole and simmer over moderate heat until the broth is richly flavored, about 5 minutes. Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

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