North African Quick Tagine-Style Chicken

"Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray"
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Chef PotPie photo by Chef PotPie
Ready In:
35mins
Ingredients:
20
Serves:
4
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ingredients

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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 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.

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Reviews

  1. This dish is sooo delicious! It is flavorful and the combination of the spices along with the golden raisins and prunes really makes this dish. The only change I made was to use skinless, bone-in chicken thighs and drumsticks vs. cubed chicken breasts. The meat was really moist and tender. Will definitely make this dish again! Made for the African Recipe Tag, November, 2013.
     
  2. I left this recipe "as is"--and it was delicious! My husband and I were trying to clean out our pantry a bit, and we had no idea we could make such a unique dish with what we thought was a crazy hodge-podge of stuff! This isn't just a "spring cleaning" dish--it's going into regular rotation as an original, easy to cook, delicious favorite. Thank you SO much for posting it.
     
  3. Excellent flavors. After the main cooking process I still had a *lot* of liquid in the pan. I just added 1/4 cup of whole wheat couscous (I made 2 servings) to the cooking pan with everything else, stirred and let it sit off the heat for 5 mins. It's not as pretty as Pat's but it worked for me :D. Very simple to make and it's a most pleasing dinner.
     
  4. Made and enjoyed thoroughly for ZWT '07. We always use Israeli couscous. Since it's much larger than regular couscous, and sucks up more liquid, I prepared it seperately, then doubled the spice in the rest of the recipe, adding 1 teaspoon crushed red pepper flakes for kick. Served with roasted asparagus and mango chutney, this meal was wonderful!
     
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RECIPE SUBMITTED BY

<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&amp;c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
 
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