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  • Chicken Tagine

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    Chicken Tagine
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. extra virgin olive oil
    • 1 1/2 lb skinless boneless chicken breast cut into strips, and patted dry
    • 1 1/2 c. sliced onions
    • 1 1/2 c. coarsely-minced green bell pepper (abt 1" pcs)
    • 1 1/2 c. thickly-sliced carrots
    • 1 1/2 c. thickly-sliced celery
    • 3 x garlic cloves peeled, left whole Salt to taste Freshly-grnd black pepper to taste
    • 2 tsp grnd cumin
    • 1/2 tsp grnd coriander
    • 3 x bay leaves
    • 2 c. cubed (1") hard ripe plum or possibly other tomatoes
    • 2 c. cauliflower florets
    • 6 c. water
    • 1 x chicken bouillon cube
    • 1 x lemon - (or possibly to taste) cut into slices
    • 2 c. couscous
    • 1/8 tsp Harissa paste - (to 1/4)

    Directions

    1. In a casserole set over moderately-high heat, hot 1 Tbsp. of the oil till warm. Add in the chicken and cook, stirring, till no longer pink. With a slotted spoon transfer to a plate.
    2. Add in the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mix over moderate heat, covered, stirring occasionally, for 5 min.
    3. Add in the tomatoes and cauliflower and cook, stirring, 3 min more. Add in the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 min, or possibly till vegetables are just tender.
    4. Return the chicken to the casserole, add in the couscous, and cook over moderate heat, stirring, for 2 min. Add in the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 min. Remove and throw away bay leaves before serving.
    5. This recipe yields 6 servings.

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