Monday, March 19, 2007

Chicken Tagine with Almonds and Cranberries

These cold, rainy days bring the desire for hearty, aromatic, simmered dinners. Jenni sent me a recipe for chicken tagine a few weeks ago and I made it over to fit our tastes (and what was in the pantry). The taste of exotic spices are paired beautifully with the sweet tang of dried cranberries and honey in the sauce, and couscous is perfect for soaking up the flavors of this dish.

* Exported from MasterCook *

Chicken Tagine with Almonds and Cranberries

Recipe By : Vicci
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon salt -- divided
1 pound boneless skinless chicken breasts -- cut into 1-1/2" cubes
1 medium onion -- halved, then sliced 1/4" thick
2 large carrots -- quartered lengthwise, then chopped into 1-1/2" lengths
2 large garlic cloves -- minced
1/2 teaspoon minced ginger
1 1/2 cups water -- divided
2 tablespoons mild honey
1 cinnamon stick -- (3-inch)
1 tablespoon fresh flat-leaf parsley -- minced
1/2 cup Craisins -- (sweetened dried cranberries)
1 tablespoon minced cilantro
1/4 cup whole blanched almonds -- toasted and cut in half
1 cup whole wheat couscous -- prepared as directed

Stir together first 6 ingredients (cinnamon through olive oil) and 3/4 teaspoon of the salt in a large bowl. Add chicken cubes and toss well to coat. Heat a large, heavy nonstick skillet over a medium flame. Add the chicken cubes and cook, stirring often, until lightly browned. Remove to a shallow bowl and set aside.

Add onion and remaining 1/4 teaspoon of salt to the skillet, lower heat to medium-low, and cook, stirring often, until the onion is softened. Add garlic and ginger and continue to cook for another minute. Add one cup of the water to the skillet, bring to a boil, and stir in the chicken and any of its juices which may have accumulated on bottom of the bowl. Reduce heat to low, cover, and simmer for 15 minutes.

While chicken cooks, bring honey, remaining 1/2 cup water, cinnamon stick, and dried cranberries to a boil in a small saucepan, then reduce heat and simmer, uncovered, until cranberries are very tender (add more water if necessary), about 10 minutes. Remove cinnnamon stick and discard.

Stir in the carrots and the honey mixture into the chicken mixture, cover, and simmer for 5-6 minutes or until carrots are cooked but not mushy. Check occasionally and add water if needed to maintain a bit of a sauce in the pan.

Sprinkle with cilantro, stir in, then serve over couscous, and sprinkle with almonds

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Per serving: 247 Calories (kcal); 5g Total Fat; (18% calories from fat); 27g Protein; 23g Carbohydrate; 66mg Cholesterol; 625mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates