Chicken Tagine

15 Jan

Another Recipe from One Pot.

This time I thought this recipe look good, and full of vegetables. You could also add a lot of other vegetables (bell peppers were suggested).  It made plenty of left overs and when I was heating them up, I got a ton of complements on how good it smelled!

Ingredients:

  • 1tbsp olive oil
  • 1 onion, cut into small wedges
  • 2-4 garlic cloves, sliced
  • 2 skinless, boneless, chicken breast
  • 1 tsp cumin
  • 2 cinnamon sticks, lightly broken
  • 1 tbsp flour
  • 1 eggplant, diced
  • 1 package button mushrooms
  • 1 tbsp tomato paste
  • 2.5 cups chicken sock
  • 1 can chickpeas
  • 1/3 cup no-soak dried apricots, chopped (I actually forgot this, so I subsituted dried cranberries, which was nice)
  • 1 tbsp chopped cilantro (garnish)

Prepare:

  • Heat the oil in a large pan over medium heat, add the onion and garlic and cook for 3 minutes, stirring frequently. Add the chicken and cook, stirring constantly, for an additional 5 minutes, or until seared on all sides. Add the cumin and cinnamon sticks to the pan halfway through searing the chicken.

  • Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the eggplant and mushrooms and cook for an additional 2 minutes, stirring constantly.
  • Blend the tomato paste with the stock, stir into the pan, and bring to a boil. reduce the heat and add the chickpeas and apricots (craisins). Cover and let simmer for 15-20 minutes, or until the chicken is tender.

  • Season with salt and pepper to taste and serve at once. Sprinkle with cilantro.

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