My adventurous niece toured the Middle East this summer and came back talking about Chicken Tagine. My sister put together this light version of the recipe that is unusual and delicious. You'll be rummaging through your cupboards looking for some of these spices, but it's worth the effort!
Ingredients:
2 Tbs olive oil [or spray pan with "Pam"]
4 boneless, skinless chicken breasts, cut in half
4 cloves minced garlic
1 large onion, peeled, cut in half and sliced
1 15-oz can diced tomatoes [no salt added]
1 15-oz can garbanzo beans, drained
6 oz pkg dried apricots, cut into half moons
1 cinnamon stick
1 1/2 tsp ground cinnamon
1/2 tsp tumeric
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
Garlic salt to taste
Garnish:
chopped cilantro leaves
1 c non-fat yogurt [or lite sour cream] mixed with 1 Tbs cajun seasoning mix
Optional: Serve with cooked brown rice or whole-wheat couscous.
My brother-in-law also sautéed up some yellow summer squash with onions, thyme, basil, cayenne and little garlic salt as a colorful side dish.
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add garlic, onions and chicken breasts; cook, turning chicken once to brown. Remove chicken. Add all of the ground spices and cook another 30 seconds. Add tomatoes, garbanzo beans, apricots and cinnamon stick; bring to a simmer. Nestle the chicken pieces in the tomato mixture and cover with lid. Once the mixture has returned to a simmer, cook 35 to 40 minutes or until chicken is tender. Serve alone or over cooked brown rice. Garnish with a dollop of yogurt mixture and a generous sprinkle of freshly chopped cilantro leaves.
4 boneless, skinless chicken breasts, cut in half
4 cloves minced garlic
1 large onion, peeled, cut in half and sliced
1 15-oz can diced tomatoes [no salt added]
1 15-oz can garbanzo beans, drained
6 oz pkg dried apricots, cut into half moons
1 cinnamon stick
1 1/2 tsp ground cinnamon
1/2 tsp tumeric
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
Garlic salt to taste
Garnish:
chopped cilantro leaves
1 c non-fat yogurt [or lite sour cream] mixed with 1 Tbs cajun seasoning mix
Optional: Serve with cooked brown rice or whole-wheat couscous.
My brother-in-law also sautéed up some yellow summer squash with onions, thyme, basil, cayenne and little garlic salt as a colorful side dish.
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add garlic, onions and chicken breasts; cook, turning chicken once to brown. Remove chicken. Add all of the ground spices and cook another 30 seconds. Add tomatoes, garbanzo beans, apricots and cinnamon stick; bring to a simmer. Nestle the chicken pieces in the tomato mixture and cover with lid. Once the mixture has returned to a simmer, cook 35 to 40 minutes or until chicken is tender. Serve alone or over cooked brown rice. Garnish with a dollop of yogurt mixture and a generous sprinkle of freshly chopped cilantro leaves.
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