Quick Tagine-Style Chicken with Morrocan Flavors

I don’t own a tagine, but you can make this delicious recipe in a cast iron or non-stick pan– with great results. The blend of spices is what gives this dish an aromatic Moroccan flavor– cinnamon, paprika, cumin, coriander, turmeric. The contrast sweetness of the dried fruits works beautifully with the aromatic spices. Best of all, this meal can be on the table in about 30 minutes, without sacrificing flavor. (You can easily substitute tofu or lamb and it would really delicious.)

My husband has a love affair with Middle Eastern spices.  I wasn’t that familiar with these flavors, given that most of my childhood cuisine was German.  Slowly, but surely, I’m learning to love the fragrance and flavors of what I consider to be “exotic”– cinnamon, curry, turmeric, coriander to name just a few.  When I made this recipe, my husband was just as pleased as when I made the ” Greek Tacos/Easy Gyros“. 

I love kitchen gadgets, but I have not been able to justify buying a genuine tagine. Even though I used a regular pot, this recipe captured a perfect blend of spices that lend this dish a nice Moroccan flavor. The best part is that you can make this in less than 45 minutes (maybe even less)!

I can tell you that the spices are so aromatic! I used paprika, turmeric, coriander, cumin and cinnamon.

Pleases trust me when I mention the addition of chopped dried prunes and golden raisins is delicious. (I added dried apricots, as well.) The total prep work time to cut up the chicken breast, slice onion, measure the spices and chop the dried fruits took less than 20 minutes. Chop, chop!!

We begin by cooking the chicken until lightly browned– followed by adding the remaining ingredients…

The spices, and chicken broth. Give it all a nice stir.

The aroma from the spice mixture can really get your hunger going. With a lid on, the dish is cooked for about 8 minutes. That gave me a chance to cut some cilantro, from my herb garden and to slice some scallions as garnish. Chutney is also a good garnish, but I didn’t have any on hand…next time.

I keep my secret weapon on standby when my sauces don’t thicken up the way I like. I make a slurry of water and some corn starch, whisked together on standby. I did add a bit of slurry to thicken up the sauce a bit.

TASTING NOTES: I’ve served this with brown rice, before. This time, I cooked Pearl Couscous. I really like the texture of this “pasta” and it’s now my favorite way to serve this. The spice blend is so aromatic and really makes the flavors “pop”. The contrast of the sweet dried apricots, prunes and raisins is perfect to the subtle heat from the spices. This dish tastes just as delicious the following day, since we had leftovers. I’ve used both boneless chicken breasts or boneless chicken thighs to make this recipe. Honestly, I think the chicken thighs have more flavor and moisture.

This recipe post has been updated with newer photos from it’s original post in 2009.

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Quick, Easy and Flavorful Tagine-Style Moroccan Chicken

I don't own a tagine, but you can make this delicious recipe in a Dutch Oven or non-stick pan– with great results. The blend of spices is what gives this dish an aromatic Moroccan flavor– cinnamon, paprika, cumin, coriander, turmeric. The contrast sweetness of the dried fruits works beautifully with the aromatic spices. Best of all, this meal can be on the table in about 30 minutes, without sacrificing flavor. (You can easily substitute tofu or lamb and it would really delicious.)

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: main

Cuisine: Middle Eastern, Moroccan

Keyword: Quick, Easy and Flavorful Tagine-Style Moroccan Chicken

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces I used boneless chicken thighs
• 2 tablespoons extra-virgin olive oil 2 turns of the pan
• 4 cloves garlic minced
• 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
• 4 to 6 pitted prunes coarsely chopped
• 8 to10 dried apricots
• 1 cup cup golden raisins
• 2 cups low sodium chicken stock

Spice Blend:

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/8 teaspoon cinnamon a couple pinches

Instructions

• Make the spice blend first, so you have it ready.
• Season the chicken with Montreal seasoning blend.
• 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 the garlic.

  Scatter chicken around the pan in an even layer.
• Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, apricots, raisins.
• Add the spice blend to the pan and stir. Add the stock.
• Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
• Uncover chicken and cook another 2 to 3 minutes to thicken slightly**.
• **NOTE: I have never gotten the sauce to thicken enough to suit my preference. I make a slurry of about 1/4 cup water and 1 tablespoon of corn starch, whisked to have no lumps.
• On a moderate heat, I add about 1 tablespoon at a time of the slurry until it thickens to our liking.
• Adjust the seasoning, to taste, and serve chicken on a bed of couscous or rice cooked in chicken stock.
• Garnish with chopped cilantro and scallions.
• OPTIONAL:
• Serve with chutney.

Notes

We enjoy this served over Couscous or rice.

You can easily substitute tofu or lamb and it would really delicious.

Recipe source: Rachel Ray, Food Network

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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