This recipe is adapted from several Moroccan Chicken recipes I have come across over the years. My first experience tasting Moroccan flavors was at a local Minneapolis restaurant called Saffron. I ended up purchasing their signature Tagine Spice Blend because my husband and I loved it so much! The restaurant serves a delicious fried cauliflower appetizer using this spice blend. I could never hope to recreate that amazing cauliflower recipe at home, so I am sharing with you my go-to recipe in which to utilize these delicious ingredients. Not only is this dish simple to make, but it also qualifies as a healthy one-pot meal that can be prepared in under 1 hour! Make a little or a lot... the leftovers are perfect for lunch the next day, and can also be frozen for up to 3 months :-)
Moroccan Tagine Chicken and Chickpeas
Serves 3-4
Ingredients:
2 boneless skinless chicken breasts, diced into 1 inch cubes
2 tablespoons olive oil
1 tablespoon butter
2 boneless skinless chicken breasts, diced into 1 inch cubes
2 tablespoons olive oil
1 tablespoon butter
Salt and Pepper
1 onion, sliced
3 cloves garlic, smashed
3 teaspoons of Tagine Spice Blend (about 1/2 teaspoon each of turmeric, dried ginger, cayenne, smoked paprika, cumin, coriander, cardamom)
1/2 teaspoon ground cinnamon
1 - 8oz can tomato sauce
1 onion, sliced
3 cloves garlic, smashed
3 teaspoons of Tagine Spice Blend (about 1/2 teaspoon each of turmeric, dried ginger, cayenne, smoked paprika, cumin, coriander, cardamom)
1/2 teaspoon ground cinnamon
1 - 8oz can tomato sauce
6 prunes, chopped or 1/4 cup raisins
1 - 15oz can chickpeas, drained and rinsed
1 - 15oz can chickpeas, drained and rinsed
1 tablespoon honey
1/2 cup water
Directions:
In a large saucepan, melt the butter and olive oil over medium-high heat. Saute the onion for about 2 minutes. Sprinkle the chicken with salt and pepper, add it to the pan, and brown it for about 2 minutes on each side. Stir in the garlic, spices, and tomato sauce. Simmer the mixture for about 10 minutes. Add the prunes, honey, and chickpeas to the pot, stir to combine, cover and simmer for another 20 minutes. In the last 5 minutes before serving, add about 1/2 cup of water to the mixture if it needs more liquid. Serve alone or with a side of steamed vegetables and naan bread!
Directions:
In a large saucepan, melt the butter and olive oil over medium-high heat. Saute the onion for about 2 minutes. Sprinkle the chicken with salt and pepper, add it to the pan, and brown it for about 2 minutes on each side. Stir in the garlic, spices, and tomato sauce. Simmer the mixture for about 10 minutes. Add the prunes, honey, and chickpeas to the pot, stir to combine, cover and simmer for another 20 minutes. In the last 5 minutes before serving, add about 1/2 cup of water to the mixture if it needs more liquid. Serve alone or with a side of steamed vegetables and naan bread!
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| Not the most photogenic of meals, but it sure tasted great! |
Librarian turned Foodie
Mhmmmm this looks absoltely perfect for the cold days we are getting.... and I love that it can be frozen! I imagine eating this with some thick slices of bread would be pretty much perfect ion :)
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