Moroccan Chicken Tagine

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00:45:00 Hrs

brew

15 Ing

Need a dairy free main course? Moroccan Chicken Tagine could be an excellent recipe to try. This recipe serves 6 and costs $1.27 per serving. One serving contains 228 calories, 16g of protein, and 7g of fat. 6 people have made this recipe and would make it again. Head to the store and pick up salt and ground pepper, honey, flour, and a few other things to make it today. To use up the almond you could follow this main course with the Almond Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is outstanding. Try Moroccan Chicken Tagine, Moroccan Chicken Tagine, and Moroccan Chicken Tagine for similar recipes.

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Ingredients (15)

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Spice Rub

2 Tbsp
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almond

0.125 c
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apricot

0.5 c
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canned chick peas

14 oz
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canned tomatoes

28 oz
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cilantro

0.5 cup
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extra virgin olive oil

1 Tbsp
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fat free chicken broth

2 c
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flour

1 Tbsp
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fresh ginger root

1 tsp
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garlic clove

1
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ground pepper

6 servings
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honey

1 Tbsp
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onion

1
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skinless boneless chicken breasts

2 large
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Lets Make it Step by Step

  1. In a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
  2. 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.
  3. 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.
  4. Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
  5. 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).
  6. Stir in the chick peas, almonds, and honey and let them warm for a few minutes.
  7. Check your chicken for done-ness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves.
  8. *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.

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