Chicken Tagine

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Chicken Tagine
Chicken Tagine
2 tbsp. extra virgin olive oil
1 cup onion chopped
4 ea small boneless, skinless chicken breasts or 6 thighs cut into 1-inch chunks
3/4 cup reduced-sodium chicken broth
1/4 cup chopped dried apricots
1/4 cup dried cherries
1 tsp. kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. pepper freshly ground
1/2 cup slivered almonds toasted
3 cups cooked couscous
Prep time: 15 minutes, Cook time: 25 minutes

Heat oil in a large skillet and cook onion over medium heat for 5 minutes. Add chicken and sauté over medium-high heat for 10 minutes more, stirring frequently. Remove from skillet and keep warm. Add broth, dried fruit and seasonings to the skillet. Cook for 5 minutes or until broth is slightly thickened and reduced by half. Return chicken to skillet and cook for 5 minutes more. Top with almonds and serve over couscous.

Makes 4 servings.

*To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
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