Chicken Tagine

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 1/2 lbs	681g / 24oz	Skinless boneless chicken breast - cut into strips,
		And patted dry
1 1/2 cups	93g / 3.3oz	Sliced onions
1 1/2 cups	219g / 7.7oz	Coarsely-chopped green bell pepper - (abt 1" pieces)
1 1/2 cups	165g / 5.8oz	Thickly-sliced carrots
1 1/2 cups	165g / 5.8oz	Thickly-sliced celery
3		Garlic cloves - peeled, left whole
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
3		Bay leaves
2 cups	474ml	Cubed (1") firm ripe plum or
		Other tomatoes
2 cups	292g / 10oz	Cauliflower florets
6 cups	1422ml	Water
1		Chicken bouillon cube
1		Lemon - (or to taste) - cut into slices
2 cups	474ml	Couscous
1/8 teaspoon	0.6ml	Harissa paste - (to 1/4)

Recipe Instructions

In a casserole set over moderately-high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate.

Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes.

Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender.

Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A57) - from the TV FOOD NETWORK

Rating

Average rating:

5 (3 votes)

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