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.
4 - 6 servings
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 finely 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 to 3 minutes until thickened and reduced slightly. Stir in chicken broth, apricots, almonds and olives. Cover and simmer 10 minutes. Season to taste with salt and pepper and serve while hot.
No Nutritional Information Available
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