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.
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
fresh ground black pepper
1/4 cup raisins
1/4 cup sliced almonds
Combine the honey, lemon, vinegar and stock. Pour over the chicken and stir to combine.
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.