Chicken Tagine

As stated yesterday, my last couple of bucks at the end of the week was spent on making a chicken tagine. The goal was to make a non-offensive smelling lunch for the new workplace, so that I’m not held hostage by the cafeteria. I had few perishable ingredients left – chicken thighs and an onion – the base for almost anything tasty. I thought of different variations of chicken and rice – biryani, arroz con pollo, regular stew – until I hit upon chicken tagine. Sweet and savory, the chicken is left to cook until the meat falls off the bones. For $3.04, I added a carrot, acorn squash, sweet potato, and garbanzo beans. Perfume-y with the smell of slow-cooked sweet onions and cinnamon, it should delight, not deter, my co-workers.

Chicken Tagine

-thinly slice 1 onion
-mince 3 cloves garlic
-heat 2T oil over medium heat
-lower the heat and cook onion, garlic, and 1/4t crushed red pepper, covered, until soft
-in the meantime, peel and chop 1 carrot, 1 acorn squash, and 1 yam
-when the onions are cooked until translucent, add 1/2t cinnamon, 1/2t ground ginger, 1/2t tumeric, and salt and pepper to taste, stir to coat
-add 2 cups chicken stock, 2 lb. skinned chicken thighs, and chopped vegetables, simmer, covered, until the meat falls off the bones, about 2 hours
-add 1/3 cup raisins and 1 can garbanzo beans, drained, cook another 10 minutes until raisins plump
-serve over couscous


One Response to “Chicken Tagine”

  1. A Winner Indeed « The Littlest Kitchen Says:

    […] recent innovation) with raisins and almonds were really good and really quick. ¬†Reminiscent of a tagine that I like to make, I added 1/2 can of garbanzo beans to the Mexican mix made Morrocan by cinnamon […]

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