Thursday, November 20, 2014

Chicken & Fruit Tagine (Clean Comforts)

Chicken & Fruit Tagine


This dish caught my eye right away. It comes from my Clean Eating Comfort Foods magazine. Yes another recipe from the magazine. Lol! Am I on a roll or what? The ingredient list alone had my tongue salivating. All those wonderful spices paired with dried fruit and fluffy couscous. I was eager to try this recipe and so tonight I prepared it for the family and I.



Ingredients (most of them) lol.

Chicken & Fruit Tagine with Couscous

  • 1 tsp of safflower oil
  • 1 lb of, boneless skinless chicken thighs
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 1/2 cups of low-sodium chicken broth
  • 3 tbsp of no salt added tomato paste
  • 1/3 cup of pitted green olives, drained and rinsed
  • 1/3 cup of sliced dried unsweetened apricots
  • 1/3 cup of sliced pitted unsweetened prunes
  • 1 tbsp fresh lemon juice
  • 1 tsp of ground ginger
  • 1 tsp of paparika
  • 1/2 tsp ground tumeric
  • 1/4 of ground cinnamon
  • 1/4 of ground cayenne pepper
Couscous
1 1/4 cups low-sodium chicken broth
1/2 tsp of cumin
1 cup of whole wheat couscous
1/4 cup shelled raw unsalted pistachios
2 tbsp of chopped fresh parsley

Note here are a few of the modifications I made: I didn't have safflower oil so I used olive oil. I omitted the olives. I had 12 boneless and skinless chicken thighs so I used 2 cups of chicken broth and 4 tbsp of tomato paste. I didn't slice the prunes or apricots (oversight on my part). I just left them whole using 1/2 cup instead of 1/3 like the recipe calls for. I also used fresh ginger instead of ground (I had it on hand).

Instructions:
One: In a wide, shallow non stick saute pan or sauce pan, heat oil on medium high. Add chicken, onion, garlic and cook until onion softens, stirring occasionally, about 3 minutes.

Two: Stir in 1 1/2 cups of the chicken broth, tomato paste, olives, apricots, prunes, lemon juice, ginger, paprika, turmeric, cinnamon and cayenne pepper; bring to a boil. Reduce heat to a simmer, cover and cook until chicken is no longer pink inside and sauce is slightly thickened, stirring once, about 10 minutes.

Note here are a few modifications I made: I browned the chicken in the oil on both sides, transferred the chicken to a plate. In the same pot added my onion and garlic, sauteing for about 3 minutes. Then I added the rest of the ingredients. Stirred in everything, added my chicken back to the pan and simmered on medium-high for 25 minutes, turned the chicken over and continued cooking on medium-low for 20 minutes. 

Three: prepare couscous: In small saucepan, bring 1 1/4 cup of chicken broth and the cumin to a boil on high heat. Stir in couscous and remove from heat immediately; cover and let stand until liquid is absorbed, about 5 minutes. Add pistachios and parsley, then fluff with fork. ( I omitted the nuts from my couscous)


Mommy's little helper. 


I didn't measure out all my spices prior to the start of cooking. My son saw me struggling and immediately jumped into help. He stirred while I hurriedly measured out and added all ingredients to the pot. Boy was he a lifesaver. He enjoys helping me cook. Teamwork makes the dream work right?  Teach them young Mom's.

My tip for you is to have everything prepared so that you can add each ingredient in with no delay.


My dutch oven by Wolfgang Puck.


I don't own Tagine, which is the dish typically used to cook this wonderful meal, so I used my beautiful Dutch oven I purchased from TJ Maxx. I got it for a steal at just $39.99 for 5 1/2 quarts. Dutch ovens  can range from $39 to $200 dollars. It's made out of a heavy cast iron. I look forward to cooking many more dishes in it.


Yum.

Final Result.


The whole entire dish was infused with a burst of different flavors. It was like a Moroccan party on my palate. Lol! The prunes and apricots just melted in my mouth.


Chicken & Fruit Tagine


This dish is definitely worth a try. If you do decide to make it let me know what you think. Enjoy!

Nutrients per serving (1 1/4 cup chicken mixture and 1 cup couscous) Calories: 429, Total Fat: 13g, Sat. Fat: 2g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Carbs: 50, Fiber: 8g, Sugars: 16g, Protein: 33g, Sodium: 330mg, Cholesterol: 94mg.

1 comment:

  1. Hi! How did you season and cook your tilapia? :-)

    ReplyDelete

Thank you for taking the time to comment. Blessings!
LaChristin

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