Chicken Tagine

This dish features rich, warming spices and is complemented by sweet and salty flavors. It includes sweet apricots and the tang of olives, which pair perfectly with the savory browned chicken.

Serves: 4

Ingredients:

  •  1 Tsp Olive Oil
  •  2 Boneless, Skinless Chicken Breasts
  •  1 Medium Onion, chopped
  •  2 Cloves of Garlic, chopped
  •  1/4 Cup Fresh Cilantro
  •  1 Tbsp Moroccan Chicken Spice Rub
  •  3/4 Cup Low Sodium Chicken Broth
  •  1 Can Diced Tomatoes, undrained
  •  3/4 Cup Dried apricots, cut into bite size pieces
  •  1/2 Cup Pitted Whole Green Olives
  •  1 Small Lemon, cut into 4 pieces
  •  2 Cups Basmati or Brown Rice

Instructions:

  • In a clay tagine or Dutch oven, heat oil to medium high heat. Add chicken to the oil and brown on both sides about 3-4 minutes each side.
  • Reduce heat to medium, add spices, chicken broth, diced tomatoes, apricots, olives, and lemon wedges.
  • Reduce heat to low, cover and simmer about 25-30 minutes until chicken is thoroughly cooked.
  • Remove chicken to serving platter and increase heat to med-high under the sauce. Boil uncovered until thickened- about 5 minutes.
  • Return chicken to sauce. Serve over Basmati or Brown rice.

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