Quick & Easy Chicken Tagine |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Inspired by Rachael Ray's 30 minute replica of this wonderful traditional dish. I serve it with brown rice, but also wonderful with cous-cous or other grains. Grilled plantains also introduce a wonderful sweetness to the mix. Ingredients:
2 tablespoons extra virgin olive oil |
4 garlic cloves, smashed by a side of knife, rachael ray style |
32 ounces boneless skinless chicken breasts (4 8-oz breasts, each breast cut into large cubed pieces) |
1 large sweet onion, sliced |
10 pitted prunes, coarsely chopped |
1/4 cup raisins (i prefer golden) |
2 cups chicken stock |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons sweet paprika |
1/2 teaspoon ground coriander |
1/2 teaspoon turmeric |
1 teaspoon coarse salt (grey works perfect) |
1 teaspoon fresh coarse ground black pepper |
1/8 teaspoon cinnamon |
1 dash chili powder |
1/8 teaspoon cayenne pepper (or more to taste) |
chopped cilantro leaf |
Directions:
1. In a large nonstick skillet, add the olive oil and smashed garlic.
2. Sauté onions for 1-2 minutes and add the chicken.
3. Sprinkle on the spice mixture (cumin-cayenne). Cook for 2 minutes on each side.
4. Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
5. Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.
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