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.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 12 min |
| Cook: | 23 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 12 min |
| Cook: | 23 min |
| Yield: | 4 servings |
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
- 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
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- 2 tablespoons extra-virgin olive oil, eyeball it
- 2 scallions, finely chopped
- Chopped cilantro leaves or flat-leaf parsley
- Finely chopped scallions
- Mango chutney, any variety and brand — available on the condiment or International food aisles
Instructions
- 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.
Reviews
This recipe is perfect as described.
excellent base recipe for a quick tagine. i was planning to make something else for dinner, but did not have time and had purchased boneless chicken strips at the store and some instant couscous which was on sale. found this recipe and decided to add some of the things that i usually put in tagine. i started by cutting each chicken strip in 4 pieces, then browned the chicken in oil and seasoned with just salt and pepper. i then removed the chicken from the pan and set it aside. i added some more oil to the pan and sauteed the onion and garlic. when the onion was nearly translucent, i added the spices (plus about 1/2 tsp red pepper flakes) and stirred for 30 seconds then added the chicken stock (1 bouillon cube and 2 cups water), a 14 oz can of diced tomatoes, and 1 can of drained garbanzo beans along with the prunes, 1 tbsp raisins, about 1/4 cup black olives, and 3 long strips of lemon peel with white pith removed. i simmered for about 5 minutes then added the browned chicken and 2 peeled and thinly sliced carrots (sliced diagonally) and covered the pan and simmered about 10 more minutes. added a little more salt and pepper and cinnamon to taste, removed the lemon peel, then topped the tagine with cilantro. served over the couscous prepared according to box instructions. added lemon wedges on the side. this recipe provided a great framework for a quick and delicious meal. adjust to your taste as rachel would want us to do.
I was going to a party with all different taste buds and wanted lots of flavor with a hint of spice… SCORE! The depth of flavor development was marvelous by adding extra stock and a longer reduction. Adjusted the spice and salt to balance the sweetness as it reduced.. easy and on the list to do again.
This recipe is amazing. I never fail to get so many compliments on this dish. If I don’t want to add prunes, or if I want it a little more fruity, I will add chopped dried apricots. So delicious. You can’t go wrong with this recipe for any dinner! It goes great with a chilled pinot grigio!
We really enjoy this recipe, and have tried it with other fruits or whatever we have on hand. The flavors are wonderful as is, but sometimes I adjust the spices also. It is a good basic recipe you can alter to suit your taste.
Overall I liked it & my husband liked. I read almost everyones comments and tried to make alternations. I was too afraid for this to be bland…which I could see happening because there isn’t enough time for the prunes and raisons to release and settle their flavor and texture. To add more bulk to the meal I added dried apricots and carrots. I used a red onion instead of a yellow onion. I used my dutch oven and cooked it on low for one hours. By doing this it really allowed the flavors to marry and reduce.
For the cous cous I used chicken stalk instead of water. After it cooked and cooled to room temperature I added cinnamon, the scallions, and lemon juice and then mixed them.
When the plate was assembled I felt as though it was a good match of ingredients and was enjoyed during dinner. I don’t think it would taste as good if I cooked it in a shorter amount of time.
Quick…but totally bland.. Not even worth the ease
Easy and my family loved it.
I love this recipe. Quick and easy to make. Also, it taste great.
The chicken alone was good but once you put it over rice (basmatti rice cooked in chicken broth, added salt, and scallions it lost almost all of the flavor. I might make it again but doctor up the rice so it doesn’t wash out the great flavors of the chicken. Maybe saffron rice? I don’t know, but it needs something.