Chicken Tagine

We've never had an authentic version, but this healthier version was good.  It's an unusual combination of flavors that made it interesting.  Milder than we anticipated, since the house smelled amazing while we were making it.  We had it with plain couscous and a Gewurztraminer and it worked well.

America's Test Kitchen Healthy Family Cookbook
  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4) trimmed
  • Salt & Pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 2 onions, halved and sliced 1/4 inch thick
  • 4 (3-inch) strips lemon zest
  • 2 tablespoons fresh lemon juice
  • 8 garlic cloves, peeled
  • 2 1/2 teaspoons paprika
  • 2 teaspoons garam masala
  • 4 cups low-sodium chicken broth
  • 1 tablespoon honey
  • 1 poud carrots (about 6), peeled, halved lengthwise, and sliced 1 inch thick
  • 1 (15 oz) can chickpeas, rinsed
  • 1 cup Greek green olives, rinsed, pitted, and halved
  • 1 cup dried apricots, chopped medium
  • 1/4 cup minced fresh cilantro
  1. Pat the chicken dry with paper towls and season with salt and pepper.  Coat the chicken with the flour, shaking to remove the excess.
  2. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking.  Brown half of the chicken throroughly, 5 to 10 minutes, and transfer to a plate.  Repeat with 2 teaspoons more oil and the remaining chicken; transfer to the plate.
  3. Add the remining 2 teaspoons oil to the pot and heat over medium heat until shimmering.
  4. Add the onions and lemon zest strips and cook until the onions are softened and lightly browned, 5 to 7 minutes.
  5. Stir in the garlic, paprika, and garam masala and cook until fragrant, about 30 seconds.
  6. Slowly stir in the broth and honey, scraping up any browned bits.
  7. Stir in the carrots, chickpeas, olives, and apricots.
  8. Arrange the chicken in a single layer over the top and bring to a simmer.
  9. Cover, reduce the heat to medium-low, and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.
  10. Transfer the chicken to a bowl; when cool enough to handle, shred the chicken into bite-sized pieces.
  11. Meanwhile, continue to simmer the stew until the liquid has thickened slightly and the carrots are tender, 5 to 10 minutes longer.
  12. Remove the lemon zest and stir in the shredded chicken, cilantro, and lemon juice.  Season with salt and papper to taste.
  13. Serve with couscous or rice.