Quick Tagine-Style Chicken, Rachael Ray Style

• foodiewife-kitchen.blogspot.com
• April 26, 2009

YIELD: 6 servings

 

I have been making this dish for years. The blend of spices is what gives this dish an aromatic Moroccan flavor-- cinnamon, paprika, cumin, coriander, tumeric. Best of all, this meal can be on the table in about 30 minutes (yep, it's a Rachael Ray recipe). I've tweaked just a few things to make this dish a family favorite. You can easily substitute tofu or lamb and it would really delicious.

shared by Foodiewife F.

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Ingredients

2	tablespoons extra-virgin olive oil, 2 turns of the pan
4	cloves garlic, minced
1½ to 1¾	pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1½	teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2	medium or 1 large yellow skinned onion, quartered and sliced
4-6	pitted prunes, coarsely chopped
8-10	dried apricots
1	cup cup golden raisins
2	cups good quality, low sodium chicken stock
Spice blend:
1½	teaspoons ground cumin
1½	teaspoons sweet paprika
½	teaspoon ground coriander
½	teaspoon tumeric
⅛	teaspoon cinnamon, a couple pinches
	NOTE: This blend is so good, I recommend tripling it to store as extra seasoning.

Directions

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 the 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, apricots, raisins. Mix spices in a small dish and scatter over the pot. Add thestock. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. Uncover chicken and cook another 2 to 3 minutes to thicken slightly**. **NOTE: I have never gotten the sauce to thicken enough to suit my preference. I make a slurry of about 1/4 cup water and 1 Tbsp of corn starch, whisked to have no lumps. On a moderate heat, I add about 1 Tbsp at a time of the slurry until it thickens to our liking. Adjust the seasoning, to taste, and serve chicken on a bed of couscous or rice cooked in chicken stock. Garnish with chopped cilantro and scallions. OPTIONAL: Serve with chutney.