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30-Minute Chicken Tagine Recipe

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This recipe for 30-Minute Chicken Tagine, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Evans
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 # boneless skinless chicken thighs
salt and ground black pepper
2 T oil
1 onion, minced
2 t garam masala (see recipe below)
4 garlic cloves, minced
2 T flour
1 c chicken broth
1 (14.5 oz) can diced tomatoes
1/2 c dried apricots, quartered
1 (15 oz) can chickpeas, rinsed
2 T minced fresh cilantro

Directions:
Directions:
Heat oil and then add onion, garam masala, 1/4 t salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to a simmer, and cook until apricots begin to soften, about 5 minutes. Add chicken, cover, and cook until chicken is tender. Stir in cilantro and season with salt and pepper to taste. Serve with couscous. If you want to hurry the recipe along, you can microwave your chicken at the beginning by seasoning it with salt and pepper and arranging it in a single layer in a microwave safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes. This way, when you add the chicken to the sauce (including all its juices) it is mostly cooked. Be super careful...I burned my hand on the steam that flew out of the dish when I peeled the plastic wrap off.

Couscous Recipe
2 T olive oil
1 1/2 c couscous
1/2 t salt
2 1/4 c water

Heat oil. Add couscous and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in salt and water and bring to a boil. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork before serving.

Garam Masala Recipe
makes about 1/4 c

1 T cinnamon powder
1 T cardamom powder
1 T coriander powder
1 T cumin powder
1/4 t clove powder

Mix together until evenly blended. Store in airtight container for up to 1 month.

Personal Notes:
Personal Notes:
From America's Test Kitchen cook book series: The Best 30-Minute Recipe. Andrea Richard's gave me this recipe.

 

 

 

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