Chicken Tagine with Cardoons from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar
In 1989 I began my campaign to restore that wonderful vegetable the cardoon to our hearts and homes.It is unlikely that I have succeeded, but I do know that when people come into the shop they freq...
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Cooking tools:
- Tagine
Ingredients
- a 1.8 kg/3 lb chicken, boned and cut into chunks
- 900 g/2 lb cardoons
- 8 tbsp lemon juice
- 115 g/4 oz Kalamata olives, rinsed and stoned
- 2 preserved lemons, rinsed and quartered
- 2 tbsp chopped fresh coriander
- ¼ tsp turmeric
- 1 tsp ground ginger
- 2 cloves of garlic, crushed
- salt
- freshly ground pepper
- 2 onions, grated oil
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