NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN

North African Quick Tagine-Style Chicken image

Provided by Vicki in CT

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2-1 3/4 boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1/2 teaspoons salt and pepper (coarse salt and coarse pepper)
1 large yellow onion, quartered and sliced
10 pitted prunes, coarsely chopped
1/4 cup golden raisin
2 cups low sodium chicken broth, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon turmeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra virgin olive oil, eyeball it
2 scallions, finely chopped
chopped cilantro leaves or flat leaf parsley
finely chopped scallion
mango chutney, any variety and brand (available on the condiment or International food aisles)

Steps:

Heat a large nonstick skillet over medium high heat. 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. 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. 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. Garnish with chopped cilantro and scallions. Serve with chutney.