Moroccan chicken tajine
Morocco, having been the crossroads of the spice trade for THOUSANDS of years, knows a thing or two about spices and flavors, and this wonderful diversity is exemplified in this simple and tasty dishPrint Recipe
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons ground cumin
- 3 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- 3 tablespoons lemon juice fresh squeezed
- 6 cloves garlic smashed or minced
- 3 tablepsoons mint roughly chopped
- 1/4 cup cilantro chopped
- 2 pounds chicken breast boneless, skinlesss, cut into large chunks
- 2 tablespoons ras el hanout may substitute garam masala
- 2 yellow onions rough chopped
- 1 cup prunes pitted
- ½ cup golden raisins
- 4 oranges sectioned or cut into supremes
- 1 cup kalamata olive preferrably pitted
- 4 cups chicken stock
- Heat your pan over high heat. season the chicken with either the adobo or ras el hanout. Add the olive oil to the pan, and just as it starts to smoke, add the chicken. Move it around so that the chicken is in an even layer across the bottom of the pan, and then let it just sear for 2-3 minutes.
- Once all sides of the chicken have been seared, reduce to medium-high heat and add the onions and garlic. There should be a little moisture in the pan from the chicken, but add 1/4 cup of stock if necessary.
- Cook until the onions clarify, then add the raisins, dates, and spices, stirring to mix thoroughly. Add half the stock, cover, and let simmer over medium heat for 10-12 minutes.
- Add the apples, oranges, mint and cilantro and stir to mix thoroughly. Let simmer another 5 minutes.
- Top with scallions and serve over couscous.
Calories: 486kcal | Carbohydrates: 53g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 762mg | Potassium: 1352mg | Fiber: 8g | Sugar: 31g | Vitamin A: 1163IU | Vitamin C: 56mg | Calcium: 136mg | Iron: 3mg