Recipe courtesy of Brahim Hadj-Moussa
Chicken Tagine with Tomato Chutney
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
Ingredients
Tomato Chutney:
5 cups water
4 cups chopped Roma tomatoes
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons grated fresh ginger
1 teaspoon cayenne pepper
Salt
Basmati Rice:
2 tablespoons finely chopped onion
1 tablespoon olive oil
1 cup basmati rice
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 1/2 cups chicken broth
Salt
Chicken Tagine:
1/3 cup chopped onion
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into strips
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups chicken broth
1 zucchini, cut into julienne strips
1 leek, cut into julienne strips
Salt and pepper
1 teaspoon black caraway seeds, for garnish
Directions
- For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes. Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency. Reserve.
- For the rice, saute the onion in olive oil for about 5 minutes. Add the rice, pepper, and turmeric and stir to combine. Add the broth and salt, and bring to a boil for 2 minutes. Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente.
- For the chicken, saute the onion in olive oil until translucent. Add chicken strips and saute until almost golden on all sides. Add ginger, cinnamon, and broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the zucchini and leeks and cook for 5 minutes. Remove from heat and season, to taste, with salt and pepper.
- Serve the chicken and vegetables over the rice. Top with a dollop of chutney and garnish with black caraway seeds.