By Paula DeenJUMP TO RECIPE
- 1 tablespoon plus 2 tablespoons for paste olive oil
- 1 tablespoon butter
- 2 lbs boneless skinless chicken breast
- 1/4 cup chicken stock
- 1/4 cup diced red onion
- 15 sprigs plus chopped parsley, for garnish fresh parsley
- 2 teaspoons lemon juice
- 1 tablespoon plus 1 rind preserved lemon, cut into thin strips preserved lemon pulp
- 1 (14 oz) can drained artichoke hearts
- 2 tablespoons Marrakesh spice
- 2 tablespoons water
Preheat oven to 400 °F.
In a Dutch oven over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon of butter. Slice chicken breasts into tenders about 4 per breast.
Add chicken strips to 2 tablespoons Marrakesh paste to coat evenly. Once strips are coated, place strips in the Dutch oven to brown; about 1 minute on each side. Add chicken stock to the pan along with onions. Lay parsley sprigs on top of chicken for flavor. Cover and place in the oven for 20 to 25 minutes. Remove pan from oven and reduce oven temperature to 200 °F.
Discard the parsley sprigs. Transfer chicken to an ovenproof dish and return to the oven to keep warm. Bring the reserved sauce in the Dutch oven to a simmer on the stovetop and stir in lemon juice and pulp of preserved lemon. Add artichokes and simmer for about 5 minutes. Once artichokes are soft, turn off the heat and stir in lemon rind.
Remove the chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with chopped parsley.
Marrakesh Moroccan Paste:
In a medium bowl, whisk together 2 tablespoons olive oil, Marrakesh spice, and water.