Things change.
I have never liked fruit with meat (other then lemon).
I don’t want orange with my duck or cherries with pork or peaches with steak.
However, since visiting Morocco a few times, and absolutely loving the cuisine, I have changed. I still don’t want fresh fruit with meat but I’m happy to have dried prunes, dates, or apricots.
Like in this easy chicken breast tagine:
Click here to Pin Chicken Breast Tagine with Apricots & Almonds
PrintChicken Breast Tagine with Apricots & Almonds
Foods of Morocco: A tagine is both the name of a pot with a conical lid and the dish that is cooked in it. One cooks a tagine in a tagine.
The recipe calls for a skillet with a lid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Cuisine: Moroccan
Ingredients
- 2 chicken breasts, boneless, skinless, each breast cut in half
- 1/2 onion, chopped
- 1 tbs minced ginger
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp za’atar
- 1 tbs parsley
- 1 tbs honey
- 8 apricots, halved
- 8 almonds
- 2 tsp olive oil
- 1 tsp maizena (cornstarch) dissolved in 1 tbs water
- 1/2 cup (4oz, 120ml) chicken broth
- Couscous:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add onion and fry until tender
- Move to the side and add chicken, brown on both sides.
- Add ginger, cinnamon, paprika, and stir-fry briefly.
- Reduce heat to low add chicken broth, parsley, zaatar, apricots, cover and simmer 10 minutes.
- Make couscous
- Add cornstarch mixture to skillet and stir until thickened slightly.
- Stir in honey and heat through.
- Divide couscous onto two plates.
- Spoon chicken and apricots on couscous, top with almonds and serve.
- To make couscous:
- Heat chicken broth to boiling.
- Pour over couscous, cover and let sit for 10 minutes.
Notes
Substitute thyme for the za’atar, 1/2 tsp powdered ginger for the fresh.
Serve over Basmati rice if you prefer.
And from a different cuisine we have: Chicken Korma
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