Fresh fava beans/broad beans/feve are in season now along with artichokes. I was inspired by a recipe from Bon Appetit magazine featuring the artichokes and beans with chicken. This looked like a job for red tajine!
This recipe takes a bit of prepping but after you’ve got that out of the way, it’s really worth it.
Don’t be afraid to remove too many of the tough outer leaves of the artichokes. I could have removed more. In fact, the best thing to do is to make sure you choose the tiniest baby artichokes you can find, even if this means not shopping at your usual vegetable stand. Just sneak away, hide behind other shoppers and get what you need 😀
Random raspberry tart that we ate while drinking rosé cremant later on in the day. A perfect pairing. The raspberries were very very fresh and sweet 🙂
Chicken Thighs, Artichokes and Fava Beans
2 lbs fava beans in pod
8-12 baby baby artichokes
Juice from 2 lemons
2 tbsp olive oil
6-8 chicken thighs, seasoned with salt and pepper
6 shallots, peeled and quartered vertically
1 cup white wine
3 tbsp white wine vinegar
1 cup chicken broth
Chopped parsley and chives
Remove the beans from the pods, then blanch them in boiling water, cool quickly in ice water and remove the outer hull. Set aside.
Trim the artichokes of the tough outer leaves, cut off the stem to about an inch and peel, then cut of the top of the artichoke by about an inch. Cut in half vertically and place in cold water with the lemon juice. Dry the artichokes and saute in a stove to oven tajine in the olive oil until brown and crispy. Remove and set aside.
Place the chicken thighs in the tajine and brown. Remove and set aside. Add the shallots and saute until soft. Add the wine and vinegar and boil until liquid is reduced by half.
Stir in the reserved beans, artichokes and broth, bring to a boil, then stir in the chicken to coat. Place the chicken on top of the vegetables, skin side up, cover with the tajine top and cook in a 400 F oven for 30 minutes. Remove top and continue to cook for 15 minutes.