Wednesday, March 19, 2008

Quick & Tasty Chicken Tagine

If you're in the mood for something just a teensy bit more exotic, try this tasty dairy-free, nut-free, egg-free chicken tagine recipe from Rachel Ray. A tagine, as I recently learned, is traditionally a slow-cooked dish originating from North Africa. I believe this particular dish has Moroccan flavors and it also happens to be one of Rachel Ray's "30-minute-meals", so no slow-cooking going on here (which is fine by me). By using chicken breast, this dish can be cooked in a short amount of time and it holds onto all the aromatic spices quite well.

This is a very flavorful dish that works well with the couscous that is also part of the recipe. It's aromatic with some subtle sweetness coming from the dried fruit ingredients. If you have the spices on hand (cumin, coriander, sweet paprika, tumeric, cinnamon) I'd definitely give this recipe a try. And even if you don't, consider making this at a later point in time. It's fast and it adds variety to the regular meal rotation.

RECIPE for Quick Tagine-Style Chicken by Rachel Ray

Recipe Notes:
  • Don't get too caught up in having all the ingredients called for. I didn't have dried prunes or raisins on hand, and ended up using dried cranberries. I also didn't use any of the condiments. Many recipe reviewers also used different types of dried fruit or didn't use any at all and still enjoyed the dish.

  • Taking a cue from several reviews, I added just a touch more spices to ensure optimal flavor.

  • Vegetarian/Vegan Version: As noted in the recipe, eggplant or tofu may be used in place of the chicken. Vegetable broth can be substituted for the chicken broth.

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