Braised North African-style Chicken
9,8 / 10
1 hr 5 min.
Prepare the artichokes: Remove around 4-5 of the toughest outer leaves. Place the artichoke at the edge of the table so the stalk hangs over the edge. Snap away the stem, removing some of the tough fibres running into the base.
Remove the inedible choke: Spread the leaves apart until you come to the central thinner, lighter leaves. Pull this cone out in one piece and underneath will be the hairy choke – scrape out with a teaspoon.
Rinse the artichokes with water and place immediately in a bowl of water with lemon juice to prevent discolouring.
Heat the oil in a large pan and cook the onions until golden and tender.
Add the garlic and cook for a few minutes, then remove all from the pan with a slotted spoon.
Increase the heat and brown the chicken on all sides, then tip the onions back into the pan and sprinkle over the spices. Add the artichoke halves into the pan with the tomatoes.
Pour over the stock and season, lower the heat and cook gently for about 45 minutes or until the sauce has thickened and the chicken is cooked.
Add the vegetables to warm through, adjust the seasoning. Serve with bulghur wheat.