1 meat from a rotisserie chicken separated fat removed halved
8 artichoke hearts frozen thawed quartered
0.5 teaspoon ground coriander
0.5 teaspoon ground cumin
0.5 teaspoon ground ginger
1.5 cups chicken stock see low-sodium
2 medium onions minced coarsely chopped
0.5 teaspoon paprika hot
1 cup peas frozen thawed
0.3 simple preserved lemons minced
6 saffron threads crumbled
25 servings salt and pepper black freshly ground
2 medium tomatoes cut into eighths
0.3 teaspoon turmeric
Equipment
bowl
tajine pot
Directions
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.
