Chicken and Nectarine Tagine

4

Chicken and Nectarine Tagine

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

• 1 tbsp (15 mL) canola oil
• 1 lb (500 g) skinless chicken thighs
• 1 Ontario Cooking Onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh gingerroot
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) ground turmeric
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• Pinch cayenne pepper
• 4 Ontario Nectarines, pitted and sliced
• 3/4 cup (175 mL) sodium-reduced chicken broth
• 1/3 cup (75 mL) chopped, pitted oil-cured black olives
• 1/4 cup (60 mL) golden raisins
• 1/2 cup (125 mL) chopped fresh cilantro
• 2 cups (500 mL) cooked white or brown long-grain rice
• 1/4 cup (60 mL) toasted natural sliced almonds

Instructions

1. In large straight-sided, nonstick skillet, heat oil over medium-high heat; sauté chicken until browned all over. Reduce heat to medium; add onion, garlic and ginger. Cook for 3 minutes or until softened; stir in cumin, paprika, turmeric, cinnamon, salt, pepper and cayenne. Cook for 1 minute or until fragrant.
2. Add nectarines, broth, olives and raisins; bring to boil. Cover and reduce heat; simmer for 25 minutes or until chicken is very tender and sauce has thickened. Stir in half of the cilantro and spoon over rice. Sprinkle with remaining cilantro and almonds before serving.

Notes