With chunks of ripe nectarine, ginger and cinnamon, this classic Moroccan stew is a simple yet exotic way to spice up ordinary chicken. You can try serving this chicken and nectarine tagine over couscous or quinoa for some variety as well.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 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
- 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.
- 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.
- Try serving over couscous or quinoa, if desired.
- Black oil-cured olives can be found at the olive bar in most grocery stores, but you can also substitute kalamata olives if you like.