Chicken Tagine with Apricots, Chickpeas & Feta, served over Cauliflower Couscous
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Ingredients 1 Tbsp olive oil 800 g chicken breast (skinless, boneless) 1 yellow onion, diced 2 celery stalks, diced 2 cloves garlic, minced 1-inch piece of ginger root, peeled and minced 1 zucchini, diced 1 yellow bell pepper, diced 1 teaspoon coriander (5 mL) 1 teaspoon cumin (5 mL) 1 teaspoon cinnamon (5 mL) 500 mL chicken stock 100 g dried apricots, roughly chopped 60 mL dried raisins 1 tablespoon honey (15 mL) 400 g can of chickpeas, drained and rinsed well Garnish 2 tablespoons cilantro, optional, for serving 50 g feta, crumbled |
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Instructions
1. Heat one tablespoon (15 mL) of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add a bit of chicken stock to keep chicken from burning to the bottom of the pan.
2. Pour off all the oil and return the pan to medium heat. Sauté the onions, celery, garlic and ginger with a bit of chicken stock until softened and beginning to brown, about 10 minutes. Add the zucchini and bell pepper, sprinkle the spices over top and cook until fragrant, another 2-3 minutes.
3. Stir in the remaining chicken stock, chickpeas, apricots, raisins and honey into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
4. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when when you cut into the thickest piece of chicken meat and the juices run clear.
5. While the chicken is cooking, prepare the couscous and set aside.
6. Serve over couscous. Garnish with fresh coriander and crumbled feta cheese (optional).
Slow Cooker Method: You can also prepare this recipe in a slow cooker. After step 3 (above) simply transfer all ingredients to slow cooker, cover and cook on low for 4-6 hours.
1. Heat one tablespoon (15 mL) of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add a bit of chicken stock to keep chicken from burning to the bottom of the pan.
2. Pour off all the oil and return the pan to medium heat. Sauté the onions, celery, garlic and ginger with a bit of chicken stock until softened and beginning to brown, about 10 minutes. Add the zucchini and bell pepper, sprinkle the spices over top and cook until fragrant, another 2-3 minutes.
3. Stir in the remaining chicken stock, chickpeas, apricots, raisins and honey into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
4. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when when you cut into the thickest piece of chicken meat and the juices run clear.
5. While the chicken is cooking, prepare the couscous and set aside.
6. Serve over couscous. Garnish with fresh coriander and crumbled feta cheese (optional).
Slow Cooker Method: You can also prepare this recipe in a slow cooker. After step 3 (above) simply transfer all ingredients to slow cooker, cover and cook on low for 4-6 hours.
