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
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.
Add the chicken and toss with onion and spices to coat.
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.
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.
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.