Pictures of Older Posts

Wednesday, December 9, 2009

Chicken Tagine

This is a recipe I found years ago in a magazine. I made it so many times and every time I made it I would change something. The flavors in this dish are wonderful, it’s fragrant and extremely aromatic. I am serving it with whole wheat couscous and broccoli.

Chicken Tagine
4 servings

4 chicken breasts halves (about 2 lb), skinned
¼ teaspoon salt
¼ teaspoon chili powder
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
¾ cup water
¾ cup pitted whole kalamata olives
2 cinnamon sticks
2 cloves (optional)
½ teaspoons fresh ground ginger
1 ½ teaspoons grated lime rind
¼ cup lime juice
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh Italian parsley

Sprinkle chicken with salt and pepper. Heat oil in a large non stick pan over high heat. Add chicken, cook 3 minutes each side or until browned. Remove chicken from pan. Add onion and garlic to pan, cook 30 seconds, stirring constantly. Add chicken, water, olives, cinnamon, clove and ginger. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over, cook, uncovered, 15 minutes.
Add lime rind, lime juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly.

No comments:

Post a Comment