If you've been to Morocco or even to a Moroccan restaurant, you've probably eaten a tagine. A tagine is a clay, cone shaped vessel that makes stews and casseroles simply delicious.
Even if you don't have a tagine, you can still make a great Chicken Tagine that is a lightly spiced comfort food, especially when served with basmati rice and toasted almonds. Tagines are especially wonderful in the winter. Imagine a lightly spiced, sweet and tasty chicken tagine after a long work day in the winter time.
Ideally this recipe is cooked in a tagine if you have it, but if you don't a Dutch oven will do just fine.
Easy Chicken Tagine Recipe
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 0.25 cup fresh cilantro
- 1 tbsp Tea & Turmeric Ras el Hanout spice blend
- 0.25 tsp kosher salt
- 1 cup chicken broth
- 1 can diced tomatoes, undrained
- 0.75 cup dried plums/prunes, cut into bite sized pieces
- 0.50 cup pitted whole green olives
- 1 small lemon cut into 4 pieces
- 2 cups cooked basmati rice
- In a dutch oven or large pot with a lid, heat the oil on medium high heat.
- Add chicken and brown on both sides, about 3-4 minutes each side.
- Reduce the heat to medium, add salt, ras el hanout seasoning, chicken broth, diced tomatoes, plums, olives and lemon wedges and cook for 10 minutes.
- Reduce heat to low, cover and simmer about 25 - 30 minutes until chicken is thoroughly cooked.
- Put the chicken on a serving platter and increase heat. Boil the sauce, uncovered until thickened - about 5 minutes.
Pour the sauce over chicken and serve over basmati rice. ENJOY!