Middle Eastern-Italian Hojicha Brunch Tagine
A fusion of Italian and Middle Eastern flavors in a traditional tagine dish, featuring hojicha tea-infused chicken and served with a side of quinoa.
Ingredients
- ●1 cup Quinoa
- ●1 lb Chicken breastcut into 1-inch pieces
- ●2 tsp Hojicha tea
- ●2 tbsp Olive oil
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 can Diced tomatoes14.5 oz
- ●2 cups Chicken broth
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the chicken breast pieces and cook until browned, about 5-7 minutes.
- 5
Add the hojicha tea, diced tomatoes, chicken broth, salt, and black pepper. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
- 7
Stir in the remaining 1 tablespoon of olive oil. Taste and adjust seasoning as needed.
- 8
Serve the chicken and sauce over quinoa.
- 9
Garnish with chopped fresh herbs, if desired.