Mexican Chicken Tagine
A Mexican twist on the traditional Moroccan dish, with juicy chicken and a sweet, tangy sauce. Serve with rice, beans, or couscous for a flavorful meal.
Ingredients
- ●1.5 pounds chicken breasts
- ●1 teaspoon Japanese chili flakes
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1 tablespoon aerated sugar
- ●2 tablespoons lime juice
- ●2 tablespoons olive oil
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add 1 teaspoon of Japanese chili flakes, 1 teaspoon of cumin, and 1 teaspoon of coriander. Cook for 1 minute.
- 3
Add the chicken breasts and cook until browned, about 5-6 minutes.
- 4
Transfer the chicken to a slow cooker and add 1 tablespoon of aerated sugar, 2 tablespoons of lime juice, and 1 cup of chicken broth.
- 5
Cook on low for 6-8 hours or high for 3-4 hours.
- 6
Shred the chicken with two forks and return to the slow cooker.
- 7
Simmer for an additional 10-15 minutes to allow the flavors to meld.
- 8
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.