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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got a tagine for my birthday and thought I'd try out some Moroccan cuisine. I did not want to brown the chicken in it for fear of breaking it, which probably would not happen in the first place....but I started cooking in a skillet and transferred it to the tajine. If you do not have a tagine, I'm sure a covered skillet would work just fine. Ingredients:
1/4 cup extra virgin olive oil |
6 chicken breasts |
1 onion, sliced |
3 garlic cloves, minced |
1 teaspoon smoked paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 pinch cinnamon |
1 pinch salt |
1 pinch pepper |
1/2 teaspoon ras el hanout spice mix |
1 pinch cayenne (optional) |
3/4 cup mixed chopped apricots (golden raisins) or 3/4 cup sultana (golden raisins) |
halved meditteranean olive |
1 lemon, zest of |
1/4 cup chicken broth |
1/4 cup water |
Directions:
1. Marinate chicken in spice mixture for 30 minutes. You may want to chop the chicken first, but whole breasts work fine.
2. Heat olive oil in pan over medium high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer to tagine, cook on medium-low heat. Add onions and garlic. Cook ten minutes. You can either leave the tagine top open a crack, or let out steam occasionally. Then add olives, fruit, lemon zest, chicken broth, and water. Cook 30 minutes.
3. Serve with couscous.
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