Tagine, tajine or tajin (TAH-jin) describes “any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices, such as cumin, ginger, pepper, saffron and turmeric.
1 to 1 1/2 pounds boneless, skinless chicken thighs
1/4 cup flour
1 each medium onion, coarsely chopped
4 cloves garlic, minced
2 tablespoons minced ginger
1/2 cup finely chopped dried apricots
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1 can (10 1/2 ounce) condensed chicken broth
1 bag (2 ounce) whole almonds (1/3 cup)
1 jar (3 ounce) pitted green olives
Trim and discard fat from chicken. Cut each thigh into quarters. Toss
chicken with flour in a 1-gallon sealable plastic bag.
Chop onion; chop garlic very finely to mince. Peel ginger; chop very f
inely to mince. Finely chop apricots and set aside.
Heat oil in a large, deep skillet over Medium-High heat. Brown chicken
2 to 3 minutes per side. Reduce heat to Medium-Low; add onion, garlic
and ginger to chicken. Sauté 5 minutes. Stir in cumin and coriander;
sauté 1 more minute.
Add wine; stir to scrape browned bits from bottom of skillet. Boil 2 t
o 3 minutes until thickened and reduced slightly. Stir in chicken brot
h, apricots, almonds and olives. Cover and simmer 10 minutes. Season t
o taste with salt and pepper and serve while hot.
No Nutritional Information Available