Baked Chicken with Artichokes

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

After making a big batch of preserved lemons a few months ago, I realized I’d need to figure out some ways to use them up! This recipe a new favorite — it’s a riff on a classic Middle Eastern tagine of slow-cooked chicken, artichokes, and preserved lemon, but cooked in a regular baking dish instead of the classic tagine baking dish. If you’re looking for a recipe to warm your kitchen and fill your home with the mouthwatering aromas, this is the one.

Ingredients

2 to 2 1/2 pounds boneless skinless chicken thighs
1 preserved lemon, rinsed, seeds and insides removed, rind chopped
1 cinnamon stick
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon sweet or hot paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon whole cloves
4 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon fresh ginger, finely chopped
1 large pinch saffron
1 (9-ounce) package frozen artichoke hearts, thawed

Instructions

Preheat oven to 425°F.
Combine all the ingredients in a 9x13 baking dish (or similar), and stir to mix thoroughly. Put the dish in the oven and bake for 30 to 35 minutes, or until chicken is cooked through and registers 165°F. Serve over couscous.