CHICKEN TAGINE WITH APRICOTS AND HONEY

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Chicken Tagine With Apricots and Honey image

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.

Provided by justcallmetoni

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup uncooked couscous
1/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 lb boneless skinless chicken breast, pounded thin and cut into 1 inch strips
1 (14 ounce) can 99% fat-free chicken broth
1 tablespoon olive oil
3 cups butternut squash, cubed into 1 inch pieces
1 medium turnip, cubed into 1 inch pieces
1/2 cup dried apricot, cut into thin slivers (the original calls for Turkish but I have also used California apricots with good results)
1 tablespoon white wine vinegar
1 granny smith apple, peeled, cored and cut into 3/4 inch cubes
3 tablespoons dried currants
1 (14 1/2 ounce) can chickpeas
2 tablespoons honey

Steps:

  • Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
  • Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
  • Mix the remaining flour into the broth, removing any lumps.
  • In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
  • Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
  • Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
  • To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.

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