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Last night was the first home-cooked meal we have had in almost 6 weeks. And boy was it tasty. We made a traditional Moroccan Chicken Tagine--bursting with flavor and just a touch of heat. It was the perfect meal to cook the first time back in the kitchen. It was healthy, tasty, and fun to make--meeting my criteria for good food. Saffron, cumin, paprika, tumeric, ginger, and cinnamon marry together in the most delicious way. Try it. You will love it.
Moroccan Chicken Tagine:
Loosely adopted from this recipe.
- 4 chicken breasts cut into smaller pieced
- olive oil to coat the chicken and for the pan
- 1 1/2 large sweet onions diced (or 2 if your onions are smaller)
- 1 tablespoon ground coriander
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon saffron
- 1 heaping teaspoon sweet paprika
- 1 heaping teaspoon tumeric
- 1 heaping teaspoon ground ginger
- 1 heaping teaspoon ground cumin
- 5 cloves garlic, minced
- salt and pepper to taste
- 1/3 (or more) pitted and chopped kalamata olives
- 2 tablespoons lemon juice
- In a large bowl, mix together the chicken with the diced onions, coriander, cinnamon, saffron, minced garlic, cumin, ginger, paprika, and tumeric. Coat with olive oil and use a rubber spatula to mix.
- Add the olives and the lemon juice.
- Lightly salt and pepper.
- Heat the tagine bottom with olive oil. (If you do not have a tagine, a large cast iron pot with a sturdy lid will work too.)
- Add the chicken mixture.
- Cook on high until the liquid begins to boil.
- Once boiling, reduce heat to a simmer.
- Cook until the onions are tender and the chicken is cooked through, about 30 minutes.
- Serve with jasmine rice and ENJOY!