Chicken Tagine With Apricots And Honey

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A tagine is a moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. this is an americanized version of a typical dish that one can easily prepare at home. i love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

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Steps

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Prepare couscous as directed on package.

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Combine flour , paprika , corriander , salt , cinnamon and cumin.

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Dredge the chicken strips in the flour mixture , shaking off and saving the excess coating.

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Mix the remaining flour into the broth , removing any lumps.

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In a non-stick large pan or dutch oven , heat the oil over medium heat.

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Add the chicken and cook until lightly browed , about 5 minutes , transfer cooked chicken to a plate.

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Add the broth to the pan along with the squash , turnips and apricots.

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Bring to a low boil , lower heat a touch and simmer about 10 minutes until the vegetables are tender.

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Return the chicken to the pan with the vinegar , apple , currants , chickpeas and honey.

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Simmer until the chicken os cooked through and the apples are tender , about 5 minutes.

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To serve , place the couscous onto a large plattter or individual serving bowls.

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Create a small hollow in the center.

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Pour the chicken in the center and serve.

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Ingredients

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couscous, all-purpose flour, paprika, ground coriander, cumin, salt, cinnamon, boneless skinless chicken breast, fat-free chicken broth, olive oil, butternut squash, turnip, dried apricot, white wine vinegar, granny smith apple, dried currants, chickpeas, honey