Moroccan Chicken Tagine
2 large boneless skinless chicken breasts, cut into 1-inch cubes
1/2 c. dried apricot halves, roughly chopped
1 large onion, chopped
2 c. fat free chicken broth
1 garlic clove, minced
1 Tbsp. extra virgin olive oil
1 tsp. fresh ginger root, minced
1 28-oz. can whole peeled tomatoes
1 14-oz. can chick peas, drained
1 Tbsp. honey
1/8 c. almond slivers
2 Tbsp. Moroccan spice mixture (1/2 tsp. cayenne, 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander)
1 Tbsp. flour
Cilantro for garnish
Salt and ground black pepper
In a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side. Remove chicken from pressure cooker and set aside.
Reduce heat to medium and add ginger and onions. Saute for three minutes, until onions are semi-translucent. Add garlic and cook for another minute.
Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
Stir in the chick peas, almonds, and honey and let them warm for a few minutes.
Check your chicken for done-ness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves.
*If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.
If you have 30 minutes, then you can make this restaurant-style Moroccan dish in your own kitchen. Easy, delicious, and WeightWatchers-friendly! Make in either a pressure cooker or a Dutch oven.
Friday, August 2, 2013 - 10:44am