Quick Tagine-Style Chicken, Rachael Ray Style PRINT
- YIELD: 6 servings
I have been making this dish for years. The blend of spices is what gives this dish an aromatic Moroccan flavor— cinnamon, paprika, cumin, coriander, tumeric.
I’ve tweaked just a few things to make this dish a family favorite. You can easily substitute tofu or lamb and it would really delicious.
|2||tablespoons extra-virgin olive oil, 2 turns of the pan|
|4||cloves garlic, minced|
|1½ to 1¾||pounds boneless, skinless chicken breasts, cut into large bite-size pieces|
|1½||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|
|4-6||pitted prunes, coarsely chopped|
|1||cup cup golden raisins|
|2||cups good quality, low sodium chicken stock|
|1½||teaspoons ground cumin|
|1½||teaspoons sweet paprika|
|½||teaspoon ground coriander|
|⅛||teaspoon cinnamon, a couple pinches|
|NOTE: This blend is so good, I recommend tripling it to store as extra seasoning.|
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.
Season the chicken with seasoning blend.
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.
Mix spices in a small dish and scatter over the pot.
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 Tbsp of corn starch, whisked to have no lumps.
On a moderate heat, I add about 1 Tbsp 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.
Serve with chutney.