Saturday, June 30, 2018

Cinnamon Chicken Tagine with Peaches

My Tagine :) Christmas present!!
I'm still getting the hang of using the tagine and understanding how it is best to use it. The one thing I am definitely falling in love with is the different flavour and food combinations of food used in this style of cooking.  The combination of fruits, spice, meats it amazing and opens a new window in life.

This recipe is definitely one that I would not have expected as it combines canned peaches, cinnamon and chicken in one recipe.  The end result was amazing. The original recipe gave the option of using a Moroccan Spice Blend or just ground Cinnamon so I went through the extra effort to use the spice blend and there is a lot of the blend left over so I'm excited about what to use it with next. Frankly I am thinking of some form of bread pudding. Although the next time I make the blend I may try going another route and using the whole spices, roasting and then grinding them at home.

Cinnamon Chicken Tagine with Peaches

Makes 4 servings
Medium size Tagine

2 tbsp avocado or olive oil
1 onion - cut into quarters
2 tsp Ground Moroccan Spice blend (see below) or ground Cinnamon
1 tsp Ground ginger
1 tsp hot pepper flakes (optional) (I use 1/4 tsp and don't like anything spicy - I would use more next time)
4 Skinless boneless chicken breasts
Juice of 1 lemon (I also added the zest from the lemon)
1 - 14 oz can of sliced peaches or apricots in water or juice (I used peaches)
2 cups carrot coins
1/4 toasted slivered almonds

  1. In the bottom of a the tagine, heat oil over medium heat. Add onion, spice blend, ginger and hot pepper flakes stirring, for 5 minutes.
  2. Add the chicken and toss with onion and spices to coat.
  3. Add lemon juice, peaches with the liquid and carrots. I cut the coins about 1/4" think and they were tender but not soft. The husband prefers them to be soft so I would cut them thinner next time.
  4. Bring to a boil, cover with lid, reduce heat to low and simmer, stirring once for 30 to 40 minutes or until the chick is no longer pink inside.
  5. Garnish with almonds when serving.
I served this over a quinoa, grains and wild rice blend. The onions honestly were the best part of this dish - everything else was really good but the onions were amazing! You may also notice that I used slivered vs. sliced almonds and that is simply because it is what I had on hand.

Ground Moroccan Spice Blend

3 tbsp ground cinnamon
2 tbsp ground cardamom
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground cloves
1 tsp ground ginger

Combine all of the above in a bowl and store in an airtight glass jar with a lid in a cool place for up to 3 months.

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