Chicken Tagine – A small batch

April 19, 2012 at 7:44 pm Leave a comment

aka Tajine, a dish from North Africa, that is named after the earthenware pot in which it is traditionally cooked.

oil for sautéing
1 clove garlic, grated
1 chicken breasts, sliced
1 onion, sliced
1 carrots, sliced (or any vegetable you like)
6 or so pitted prunes, coarsely chopped
1/4 cup raisins
1 cup chicken stock, or water
salt and pepper

Spice blend
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
a pinch of cinnamon

All measurements are approximations

Heat oil in a heavy-bottomed pot
season meat with salt and pepper
brown chicken
add onions, carrots, and garlic, cook until somewhat browned
add spice blend, stir and heat through
add stock or water
add prunes and raisins, stir
cover, reduce heat to low, and simmer for approximately 10 minutes

Season to taste and serve over a bed of prepared couscous, with a condiment of chutney or harissa.

I’m certain an all-vegetable version would be delicious and well worth the effort. One day I’ll give it a go.


Entry filed under: For One or Two, Low Carb, Main Course, Middle Eastern, Popular Ethnic Dishes. Tags: , .

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