Tagine-Style Chicken with Prunes
Tagine-Style Chicken with Prunes
Ingredients
- 1 1/2 lb (675 g) skinless, boneless chicken thighs
- 1 tbsp (15 ml) olive oil
- 2 red onions, thinly sliced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 cups (500 ml) chicken broth
- 1/2 cup (100 g) parboiled long-grain brown rice
- 1/2 cup (100 g) pitted prunes, halved
- 1 tbsp (15 ml) tomato paste
- 1 small eggplant, cubed
- 2 zucchini, diced
- 1/4 cup (10 g) fresh parsley, chopped
Instructions
- In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the onion and cook for 2 minutes. Add the spices and continue cooking for 1 minute, stirring constantly.
- Add the broth, rice, prunes and tomato paste. Bring to a boil. Cover and let simmer over medium heat for 10 minutes. Gently stir in the eggplant and cook, covered, for 5 minutes. Add the zucchini and continue cooking, covered, for 2 minutes. Season with salt and pepper.
- Let rest for 5 minutes. Sprinkle with the parsley before serving.
Tagine-Style Chicken with Prunes