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Chicken Tagine with Apricots and Honey

a tagine is a moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. this is an americanized version of a typical dish that one can easily prepare at home. i love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

complex18 ingredients13 preparation steps
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Ingredients

  • couscous
  • all-purpose flour
  • paprika
  • ground coriander
  • cumin
  • salt
  • cinnamon
  • boneless skinless chicken breast
  • fat-free chicken broth
  • olive oil
  • butternut squash
  • turnip
  • dried apricot
  • white wine vinegar
  • granny smith apple
  • dried currants
  • chickpeas
  • honey

Preparation

  1. 1prepare couscous as directed on package
  2. 2combine flour , paprika , corriander , salt , cinnamon and cumin
  3. 3dredge the chicken strips in the flour mixture , shaking off and saving the excess coating
  4. 4mix the remaining flour into the broth , removing any lumps
  5. 5in a non-stick large pan or dutch oven , heat the oil over medium heat
  6. 6add the chicken and cook until lightly browed , about 5 minutes , transfer cooked chicken to a plate
  7. 7add the broth to the pan along with the squash , turnips and apricots
  8. 8bring to a low boil , lower heat a touch and simmer about 10 minutes until the vegetables are tender
  9. 9return the chicken to the pan with the vinegar , apple , currants , chickpeas and honey
  10. 10simmer until the chicken os cooked through and the apples are tender , about 5 minutes
  11. 11to serve , place the couscous onto a large plattter or individual serving bowls
  12. 12create a small hollow in the center
  13. 13pour the chicken in the center and serve