to save it for later.Quick Tagine-Style Chicken, Rachael Ray Style
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.
Ingredients
| 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 |
| 8-10 | dried apricots |
| 1 | cup cup golden raisins |
| 2 | cups good quality, low sodium chicken stock |
| Spice blend: | |
| 1½ | teaspoons ground cumin |
| 1½ | teaspoons sweet paprika |
| ½ | teaspoon ground coriander |
| ½ | teaspoon tumeric |
| ⅛ | teaspoon cinnamon, a couple pinches |
| NOTE: This blend is so good, I recommend tripling it to store as extra seasoning. | |
Directions
Directions
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.
Add thestock.
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.
OPTIONAL:
Serve with chutney.
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