Quick Tagine-Style Chicken (Rachael Ray) |
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Prep Time: 12 Minutes Cook Time: 23 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tidbit: Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Double or triple the recipe[ for spices and store in cool dry place.] Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins |
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces |
1 1/2 teaspoons grill seasoning blend (recommended: montreal seasoning by mccormick) or coarse salt and coarse pepper |
2 medium or 1 large yellow skinned onion, quartered and sliced |
10 pitted prunes, coarsely chopped |
1 -ounce box or 1/4 cup golden raisins |
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons sweet paprika, eyeball it |
1/2 teaspoon ground coriander, eyeball it |
1/2 teaspoon tumeric, eyeball it |
1/8 teaspoon cinnamon, a couple pinches |
1 1/2 cups chicken stock |
1 1/2 cups couscous |
2 tablespoons extra-virgin olive oil, eyeball it |
2 scallions, finely chopped |
chopped cilantro leaves or flat-leaf parsley |
finely chopped scallions |
mango chutney, any variety and brand -- available on the condiment or international food aisles |
Directions:
1. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
2. To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
3. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
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