Spiced Honey Chicken Tagine

| January 17, 2007 | 4 Comments

Here’s another of my new kitchen toys: a Le Creuset Tagine. Tagine refers to both the pot and the traditional Moroccan dishes made in the pot. The traditional pots like this are made of clay.

But enough with the lesson, let me tell you about the first recipe I tried in this. This recipe is adapted from one that was in the little Le Creuset booklet. Of course, I had to do a little addition, substitution, etc along the way. The result was delicious – my husband and Will both enjoyed it.

One of the big surprises of the dish was the addition of sliced almonds and raisins. I almost didn’t add them but am I ever glad I did! They really added a depth of flavor. Serve this over couscous or with rice.

Now for leftovers: use the chicken on a salad with a light vinaigrette or in a wrap with lettuce and tomato (perhaps a bit of cheddar too). Or reheat and eat with couscous or rice.

Spiced Honey Chicken Tagine
serves 4

1 tbsp olive oil
1 shallot, finely chopped
4 cloves garlic, crushed
4 large, boneless chicken breasts (cut into bite sized pieces)
1/2 tsp ground ginger
1 tsp ground cinnamon
2 tbsp honey
2 tbsp lemon juice
1 tbsp balsamic vinegar
1 cup chicken stock
salt
fresh ground black pepper
1/4 cup raisins
1/4 cup sliced almonds

Place the tagine base on a large burner and add the oil. Warm the oil over medium heat. Stir in the shallot and garlic and let cook but don’t let the shallot and garlic begin to brown though.

Stir in the chicken. Cook, flipping frequently, until browned on all sides. Stir in the ginger and cinnamon and cook for an additional one minute.

Combine the honey, lemon, vinegar and stock. Pour over the chicken and stir to combine.

Cover the tagine and lower the heat to low. Cook (covered) for about 1 1/2 hours.

Remove the lid. Season generously with salt and pepper. Stir in the raisins and almonds.

Raise the temperature of the burner to just above medium and bring the tagine to a rapid boil. The original directions said to reduce the sauce to a syrup-y consistency but I ended up just reducing it almost away.

Category: dinner, Poultry

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

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  1. Kerri Vau’s Chicken Spectacular | Food & Life | August 19, 2008
  1. Hal says:

    2 questions:

    What kind of almonds? Raw, toasted, something else?

    When do you add the almonds and the raisins? I’m guessing this happens right before everything simmers.

    • Sarah W. Caron says:

      Thanks for your questions. The recipe has been updated (raisins and almonds added just before the final step), as for the type of almonds, I use the ones labeled “sliced almonds.” They are not toasted.

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