Apricot, Plum, and Chicken Tagine with Olives
Apricot, Plum, and Chicken Tagine with Olives might be just the main course you are searching for. One portion of this dish contains about 19g of protein, 6g of fat, and a total of 284 calories. This dairy free recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of couscous, apricots, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Heat oil in a large Dutch oven over medium-high heat.
Add chicken to pan; cook 3 minutes on each side or until browned.
Place chicken on a plate, and keep warm.
Add onion to pan; saut for 4 minutes or until golden.
Add ginger and garlic; saut for 30 seconds. Stir in turmeric, cumin, fennel seeds, and cinnamon; saut for 15 seconds, stirring constantly. Return chicken to pan.
Add apricots and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove from heat; stir in cilantro and rind.
Wine note: This dish tantalizes your tongue with its lush fruit textures and the balance between sweet and savory flavors. It needs a wine that is equally rich and complex, as well as one that can really hold up to the sweetness of the dried fruit. A ripe German riesling is an ideal partner, because it mirrors both the fruitiness and the voluptuous textures of the tagine. An utterly gorgeous example is the Dr. Loosen rziger Wrzgarten Riesling Sptlese 2006 from the Mosel region, about $ Karen MacNeil