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Chicken Tagine with Raisins and Pistachios

Chicken Tagine with Raisins and Pistachios
Photo by James Carrier

Ingredients

  • ¼ cup shelled roasted, salted pistachios
  • ¼ cup shelled roasted, salted pistachios
  • 2 preserved lemons (optional; see notes), drained and quartered
  • ½ teaspoon paprika
  • 2 preserved lemons (optional; see notes), drained and quartered
  • About 1 cup fat-skimmed chicken broth
  • About 1 cup fat-skimmed chicken broth
  • + 33 more ingredients
    • 1 tablespoon minced garlic
    • 1 tablespoon minced garlic
    • 1 tablespoon butter or margarine
    • 1 tablespoon butter or margarine
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cinnamon
    • About ½ teaspoon salt
    • About ½ teaspoon salt
    • 2 onions (about 1 lb. total), peeled and slivered lengthwise
    • 2 onions (about 1 lb. total), peeled and slivered lengthwise
    • ½ teaspoon ground dried turmeric
    • ½ teaspoon ground dried turmeric
    • Pepper
    • Pepper
    • 2 teaspoons ground ginger
    • 2 teaspoons ground ginger
    • ¼ cup finely chopped fresh cilantro
    • ¼ cup finely chopped fresh cilantro
    • 1 ½ cups couscous
    • 1 ½ cups couscous
    • ¼ cup dark raisins
    • ¼ cup dark raisins
    • ¼ cup golden raisins
    • ¼ cup golden raisins
    • 4 boned, skinned chicken breast halves (about 1 1/2 lb. total)
    • 4 boned, skinned chicken breast halves (about 1 1/2 lb. total)
    • ½ teaspoon paprika
    • ¼ cup finely chopped fresh mint leaves
    • 1 tablespoon olive oil
    • ¼ cup finely chopped fresh mint leaves
    • 2 teaspoons ground cumin
    • 1 tablespoon olive oil
    • 2 teaspoons ground cumin

1. Rinse chicken and pat dry; cut into 1 1/2- to 2-inch pieces. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add chicken and turn pieces often to brown on all sides, 5 to 8 minutes total. With a slotted spoon, transfer chicken to a bowl. 2. Add butter to pan; w...

View full recipe at My Recipes

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