The fridge finally arrived on Tuesday! Yippee!
Though this is still an apartment-size fridge, it’s quite a bit bigger than my previous one. There is so much room inside I don’t know what to do with myself! The only downside is that the light is kinda funky. It’s a very pale blue that hardly lights up the fridge at all. I may have to keep a flashlight close by so I can find stuff inside! 🙂
So, one nice thing about the disaster of trying to get my new fridge (read about it here) is that I happened to be home when The Chew was on. The particular episode I watched featured an recipe for Chicken and Artichoke Tagine. This I had to make! (Sorry, forgot to take pictures—must have been too excited about the recipe—this one is from The Chew).
Chicken and Artichoke Tagine
Recipe from The Chew
6 artichokes (I used two 12oz. frozen packages)
2 lemons (only need one if using frozen or canned artichokes, 1 lemon sliced into half moons)
2 pounds chicken thighs (skinless; bone-in)
1 large yellow onion, medium dice
4 cloves of garlic, diced
1 cup white wine
1 1/2 cups chicken stock
1 cup pitted green olives
1/2 cup parsley
1/2 cup mint (I chopped my herbs even though the recipe didn’t call for it)
Cooked rice (for serving)
Salt and pepper
1. Fill a large bowl with cold water and squeeze the juice of 1 lemon into the water. Drop the lemon in the bowl.
2. Working with one artichoke at a time, peel back the leaves until you reach pale yellow leaves. Cut the tips of the artichoke off, removing any green. Trim the stem to about 1/2 to 1-inch and then peel the stem, with either a pairing knife or peeler. Remove any tough outer skin. Cut the artichoke in half and scoop out the fuzzy choke with a spoon. Dip a side towel in the acidulated water and then place on top of the artichokes. This will keep them submerged in the water so they don’t turn black.
3. Next, place a heavy bottomed pot over medium high heat. Season the chicken thighs with salt and pepper. Add 2 to 3 tablespoons of olive oil to the pan and then add the chicken, working in batches if necessary. Brown on each side until golden, abot 4 to 5 minutes per side. Remove the chicken from the pan and set aside.
4. Add 1 to 2 tablespoons of olive oil to the pan and add the onion. Season with salt and pepper and cook for 5 minutes, or until translucent. Add the garlic and cook for 30 seconds longer. Deglaze with the white wine, scraping up any brown bits. Add the chicken stock.
5. Add the chicken back to the pot. Drain the artichokes, discarding the water, and add them to the pot. Bring to a boil and reduce to a simmer. Cover with a lid and cook gently for about 15 to 20 minutes.
6. Remove the lid and add the olives, lemons and herbs and cook for 5 to 10 minutes, or until the sauce is thickened. Adjust the seasoning to taste. Serve over rice, garnished with more chopped parsley and mint.
TIP: If using frozen or canned artichokes, add them in step six.