🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Transport your taste buds to Morocco with this exquisite Chicken Tagine recipe! This traditional North African dish features tender chicken breasts simmered in a fragrant blend of Moroccan spices, sweet apricots, and nutty almonds. Using a pressure cooker cuts the cooking time to just 45 minutes while preserving all the authentic flavors. Each serving provides 224 calories with 14g of protein, making it both nutritious and satisfying. Perfect for a special lunch, this recipe serves 6 people and has been rated scrumptious by home cooks. Serve over fluffy couscous garnished with fresh cilantro for a complete meal that's surprisingly affordable at just $1.49 per serving.
🥘 Ingredients
• moroccan spice mixture2 Tbsp
• almond slivers0.125 c
• apricot halves0.5 c
• chick peas14 oz
• canned tomatoes28 oz
• cilantro0.5 cup
• extra virgin olive oil1 Tbsp
• chicken broth2 c
• flour1 Tbsp
• ginger root1 tsp
• garlic clove1
• salt and ground pepper6 servings
• honey1 Tbsp
• onion1
• chicken breasts2 large
👨🍳 Cooking Steps
1
In a pie plate, combine the flour and Moroccan spice mixture
2
Add chicken pieces and toss to coat
3
Heat oil in your pressure cooker over medium-high heat
4
Once hot, add the chicken pieces and allow to brown for one minute per side
5
Remove chicken from pressure cooker and set aside
6
Reduce heat to medium and add ginger and onions
7
Saute for three minutes, until onions are semi-translucent
8
Add garlic and cook for another minute
9
Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot
10
Cover, and bring to low pressure over medium-high heat
11
Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve)
12
Stir in the chick peas, almonds, and honey and let them warm for a few minutes
13
Check your chicken for done-ness and taste the tagine
14
Adjust salt and pepper as needed
15
Serve over couscous and garnish with cilantro leaves
16
*If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender
17
Continue with step 6
