Quick Tagine-Style Chicken

Tidbit: Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Double or triple the recipe[ for spices and store in cool dry place.]

Total Time:
35 min
Prep:
12 min
Cook:
23 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
  • 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
  • 1 1/2 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
  • 10 pitted prunes, coarsely chopped
  • 1 -ounce box or 1/4 cup golden raisins
  • 2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle
  • Spice blend:
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika, eyeball it
  • 1/2 teaspoon ground coriander, eyeball it
  • 1/2 teaspoon tumeric, eyeball it
  • 1/8 teaspoon cinnamon, a couple pinches
  • Couscous:
  • 1 1/2 cups chicken stock
  • 1 1/2 cups couscous
  • 2 tablespoons extra-virgin olive oil, eyeball it
  • 2 scallions, finely chopped
  • Condiments:
  • Chopped cilantro leaves or flat-leaf parsley
  • Finely chopped scallions
  • Mango chutney, any variety and brand -- available on the condiment or International food aisles
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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    This recipe is featured in:

    Make It 5 Ways: Chicken Breast