Moroccan Chicken and Almond Tagine

This exotic warm and aromatic Moroccan dish will delight your dinner guests.

Moroccan Chicken and Almond Tagine

Ingredients

  • 2 Tbs olive oil
  • 1 onion, diced
  • 1 Tbs garlic, minced
  • 1 Tbs ginger, grated
  • 1 lb chicken breast, diced
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 3 chicken or vegetable bouillon cubes
  • 1 cup water
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 Tbs red chile paste
  • 1 1 Tbs honey (optional)
  • ? cup raisins
  • ? cup dried apricots, chopped
  • ? cup slivered almonds
  • 2 Tbs fresh lemon juice
  • 4 cups butternut squash (or sweet potatoes or pumpkin), peeled
  • Salt to taste
  • Extra slivered almonds for garnishing

Instructions

  1. Heat the oil in a large non-stick frying skillet.
  2. Add the onion and saute until translucent, about 5 minutes.
  3. Add the garlic and ginger and saute for another 2 minutes.
  4. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute 8 to 12 minutes.
  5. Add the water, bouillon cubes, chickpeas, harissa, honey, raisins, almonds, and preserved lemon. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.
  6. Add the butternut squash, return to a simmer, reduce the heat to low, cover and simmer for another 25 minutes.
  7. Garnish with some slivered almonds and serve with the couscous.

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Tags: Chicken, Dinner, Lunch

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