Quick Tagine-Style Chicken Recipe - Cooking Index
Quick Tagine-Style Chicken Recipe - Cooking Index
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 4 | Garlic cloves - smashed beneath the | |
| Flat of your knife with the heel of your | ||
| Hand, discard skins | ||
| 1 3/4 lbs | 794g / 28oz | Boneless skinless chicken breasts - cut large bite size |
| 1 1/2 teaspoons | 7.5ml | Grill seasoning blend |
| = (Montreal Seasoning by McCormick | ||
| Recommended or sub coarse salt and | ||
| Coarse pepper) | ||
| 2 | Yellow skinned onions - (or 1 large) - quartered, sliced (medium) | |
| 10 | Pitted prunes - coarsely chopped | |
| 1/4 cup | 40g / 1.4oz | Golden raisins - (1-oz box) |
| 2 cups | 474ml | Good quality low-sodium chicken stock |
| = (available in paper containers on soup | ||
| Aisle) | ||
| Spice Blend | ||
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1 1/2 teaspoons | 7.5ml | Sweet paprika |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 1/2 teaspoon | 2.5ml | Tumeric |
| 1/8 teaspoon | 0.6ml | Cinnamon |
| Couscous | ||
| 1 1/2 cups | 355ml | Chicken stock |
| 1 1/2 cups | 355ml | Couscous |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 2 | Scallions - finely chopped | |
| Condiments | ||
| Chopped cilantro leaves or | ||
| Flat-leaf parsley | ||
| Finely-chopped scallions | ||
| Mango chutney - any variety and | ||
| Brand |
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 smashed 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, raisins and stock. 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.
To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D13) - from the TV FOOD NETWORK
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