Chicken Tagine
Take your tastebuds on a trip to northern Africa and enjoy this hearty, curry-like stew. This dish is rich with warming spices and is punctuated by sweet and salty accents. Bits of sweet prunes and the tang of olives play off the savory depth of the browned chicken. Serve this dish with white or brown rice or some toasted flatbread for a satisfying meal.
Ingredients:
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 teaspoon California Roasted Minced Garlic
- 1/4 cup fresh or Dried Cilantro
- 1 tablespoon Moroccan Chicken Seasoning
- 3/4 cup fat free, low sodium chicken broth
- 1 can diced tomatoes, undrained
- 3/4 cup dried plums/prunes, cut into bite sized pieces
- 1/2 cup pitted whole green olives
- 1 small lemon cut into 4 pieces
- 2 cups basmati or brown rice
Instructions:
- In a Dutch oven, heat oil to medium heat.
- Add chicken to the oil and brown on both sides about 3-4 minutes each side.
- Remove browned chicken from the pan and set aside. Add more oil if necessary, then put in onion and saute for 3-4 minutes, until they start to turn a light golden brown. Add California Roasted Minced Garlic, Dried Cilantro, and Moroccan Chicken Seasoning. Saute for a minute or two.
- Put chicken back into the pan and add chicken broth, diced tomatoes and the juice, plums, and olives. Let it start to come to a heavy simmer.
- Reduce heat to low, cover, and simmer about 25 - 30 minutes until chicken is thoroughly cooked
- Remove chicken from pan again. Turn up the heat under the sauce. Boil uncovered until sauce is slightly thicker, about 5 minutes.
- Return chicken to sauce. Serve over basmati or brown rice
