Quick Tagine-Style Chicken

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Supermarket Exotic

Picture of Quick Tagine-Style Chicken Recipe Photo: Quick Tagine-Style Chicken Recipe
Rated 5 stars out of 5
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  • Read 97 Reviews
Total Time:
35 min
Prep
12 min
Cook
23 min
Yield:
4 servings
Level:
Easy
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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.

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:

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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Newest Ratings and Reviews

Read all 97 reviews

  • on September 20, 2011

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    I see people like this recipe, but I have to say, that Tagine Chicken is not supposed to be quick and quite frankly, the braising method takes only about 30 minutes more and yields an amazing depth of flavor. Please visit my food blog at grateful-gourmet dot com to see my version of Tagine and other wonderful and simple recipes

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  • on August 09, 2011

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    this recipe is absolutely fantastic! It is so inexpensive, quick and easy - goes right to the top of my list. The flavors are very nice, not overbearing, yet exotic and wonderful. I used Israeli couscous and the larger variety really soaked up the flavor of the sauce - perfect. Would be great for a party!

    people found this review Helpful.
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  • on July 28, 2011

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    Very tasty and easy to make. Try adding dried apricot dark raisins . and pistachios in stead of prunes

    people found this review Helpful.
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