Chicken, Spinach, and Dried Fruit Tagine
1 pound boneless chicken breast cut into 1- to 2- inch cubes
10 ounces frozen chopped spinach, thawed
2 tablespoons basil-infused olive oil
1 tablespoon garlic paste
6 washed baby red bliss potatoes, halved or quartered
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon black pepper
5 dried figs, chopped
1/2 cup golden raisins
In a large Ziploc bag, combine the garlic paste, cumin, cinnamon, and black pepper, and blend thoroughly.
Add cubed chicken to the bag and seal it. Massage the bag until all surfaces of the meat are coated with the blended spices. Allow this to marinate for a minimum of 20 minutes, but not longer than overnight.
Add olive oil to tagine over medium heat.
When tagine and oil are thoroughly heated, add marinated chicken and cover tagine. Let cook without lifting lid for 3 minutes, after which, occasionally check and turn chicken pieces until brown.
Add potatoes, spinach, figs, lemon juice, and raisins. Carefully fold tagine contents together until thoroughly blended.
Cook for 10 minutes at medium heat, folding contents occasionally, then reduce heat and let simmer without lifting lid for an additional 5 minutes.
Although the sweetness of fruit is a taste not commonly associated with chicken, it plays nicely with this dish’s more savory flavor notes. I prefer serving it over steamed white rice, however, that is but one of many ways to enjoy a dish that, owing to potatoes being part of the recipe, works just as well without the additional starch. For more recipes like this one, as well as food and cooking articles, videos, restaurant reviews, and more, visit food writer Anthony Beal at Flavorful World food and drink blog or follow Flavorful World on Twitter @flavorfulworld.
Monday, February 21, 2011 - 8:01am