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.)
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