Middle Eastern Tagine
A flavorful and aromatic stew originating from the Middle East, typically cooked in a clay pot. This recipe features tender chicken and sweet tomatoes.
Ingredients
- ●1 1/2 pounds chicken breastcut into 1-inch pieces
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 can (14.5 oz) canned diced tomatoesdrained
- ●2 tablespoons tagine spice blendor to taste
- ●2 tablespoons olive oildivided
- ●1/4 cup chopped fresh parsleyoptional
Instructions
- 1
Heat 1 tablespoon of olive oil in a large clay pot or Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
- 3
Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the canned diced tomatoes, tagine spice blend, and browned chicken. Stir to combine.
- 7
Bring the mixture to a simmer, cover the pot, and cook for 25-30 minutes or until the chicken is cooked through.
- 8
Garnish with chopped fresh parsley, if desired.
- 9
Serve hot over couscous or rice.