North African Quick Tagine-Style Chicken

Name: North African Quick Tagine-Style Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: African
Ingredients: 355 milliliters chicken stock; 0 teaspoons cinnamon, a couple pinches; 355 milliliters couscous; 2 Tbsps extra virgin olive oil, 2 turns of the pan; 2 Tbsps extra virgin olive oil, eyeball it; 1 leave chopped cilantro or flat leaf parsley; 4 garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins; 59 milliliters golden raisin; 1 teaspoons ground coriander, eyeball it; 2 teaspoons ground cumin; 473 milliliters low sodium chicken broth, available in paper containers on soup aisle; 4 servings mango chutney, any variety and brand (available on the condiment or International food aisles); 10 pitted prunes, coarsely chopped; 2 teaspoons Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1⁄2 teaspoons salt and pepper (coarse salt and coarse pepper); 4 servings finely chopped scallion; 2 scallions, finely chopped; 2 teaspoons sweet paprika, eyeball it; 1 teaspoons turmeric, eyeball it; 1 large yellow onion, quartered and sliced

North African Quick Tagine-Style Chicken might be just the African recipe you are searching for. This recipe serves 4. One portion of this dish contains about 24g of protein, 18g of fat, and a total of 636 calories. If you have onion, prunes, turmeric, and a few other ingredients on hand, you can make it. It works well as an affordable main course.

Instructions

Heat a large nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock.

Ingredients you will need

Extra Virgin Olive Oil

Seasoning Mix

Chicken Pieces

Whole Chicken

Raisins

Garlic

Onion

Prunes

Stock

Equipment you will use

Frying Pan

Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.To prepare the couscous, bring chicken stock to a boil.

Ingredients you will need

Chicken Stock

Couscous

Spices

Equipment you will use

Pot

Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous.

Ingredients you will need

Extra Virgin Olive Oil

Green Onions

Seasoning

Couscous

Whole Chicken

Equipment you will use

Stove

Garnish with chopped cilantro and scallions.

Ingredients you will need

Green Onions

Cilantro

Serve with chutney.

Ingredients you will need

Chutney

Equipment

Frying Pan

Pot

Stove

Ingredients

Servings:

355milliliters

chicken stock 0teaspoons

cinnamon, a couple pinches 355milliliters

couscous 2Tbsps

extra virgin olive oil, 2 turns of the pan 2Tbsps

extra virgin olive oil, eyeball it 1leave

chopped cilantro or flat leaf parsley 4

garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins 59milliliters

golden raisin 1teaspoons

ground coriander, eyeball it 2teaspoons

ground cumin 473milliliters

low sodium chicken broth, available in paper containers on soup aisle 4servings

mango chutney, any variety and brand (available on the condiment or International food aisles)10

pitted prunes, coarsely chopped 2teaspoons

Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1⁄2 teaspoons salt and pepper (coarse salt and coarse pepper)4servings

finely chopped scallion 2

scallions, finely chopped 2teaspoons

sweet paprika, eyeball it 1teaspoons

turmeric, eyeball it 1large

yellow onion, quartered and sliced

Recommended wine: Pinotage, Chenin Blanc, Riesling

African works really well with Pinotage, Chenin Blanc, and Riesling. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. The Beeslaar Pinotage with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.