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Categories:
chicken vegetable oil onion clove garlic red pepper ground ginger ground cumin ground turmeric ground cinnamon Al chicken tomato paste weight Raisins orange juice fresh cilantro
Viewed: 63 - Published at: 4 years agoIngredients
- 1- 1/2 pound Skinless, Boneless Chicken Breast Or Thighs
- 2 Tablespoons Vegetable Oil
- 1 whole Onion, Diced
- 1 clove Garlic, Finely Chopped
- 2 pinches Crushed Red Pepper Flakes
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 pinch Ground Cinnamon
- 1 teaspoon Ras Al Hanout (Moroccan Spice Blend, Optional)
- 2- 1/2 cups Chicken Stock
- 1 Tablespoon Tomato Paste
- 8 ounces, weight Dried Apricots
- 2 ounces, weight Raisins (optional)
- 1/4 cups Orange Juice
- 4 Tablespoons Fresh Cilantro, Chopped
Method
- Cut the chicken into bite-sized chunks and set aside.
- Heat the oil in a Dutch oven or large pan over medium heat.
- Add onions, garlic, hot pepper, and ground spices and cook 5 minutes, until the onion is soft.
- Add stock and tomato paste and bring to a boil, stirring.
- Add the dried fruits and juice.
- Reduce heat and simmer uncovered for 10 minutes or until the fruits have softened and the juices have reduced slightly.
- Add the chicken and simmer, covered, 20 minutes or until the juices run clear.
- Season to taste with salt and pepper.
- Serve over couscous, quinoa, or rice.
- Sprinkle with cilantro before serving.
- Note: This tagine can be cooked in advance, left to cool, and refrigerated up to 2 days.
