Quick & Easy Chicken Tagine

Submitted by Keeferop

"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."

 

• Ready In: 18mins
• Ingredients: 17
• Serves: 6

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.

Reviews

[Lexie]

I made this for supper last night and boy was it good! I didn't have prunes so substituted chopped dates.Served it over couscous with pine nuts. It was even better left over for lunch today.Thanks for posting!

 

[ladypit]

This is so tasty. There was no mention of what I should do with the onions so I chopped them. And I was a little confused about how to cut the chicken. But the flavors on this are really wonderful. The prunes and raisins added a lovely sweetness. I served this over cooked barley and it was wonderful to absorb the flavors of this dish. Thanks!