Directions for: Orange Chicken Tagine
Ingredients
1 navel orange
2 Tbsp olive oil
1 medium onion, diced
4 boneless skinless chicken breasts, diced
3 clove garlic, minced
1 inch fresh ginger, finely grated
2 cinnamon sticks
tsp ground cumin
tsp ground turmeric
salt and pepper
1 cup chicken stock
8 Medjool dates, pitted and coarsely chopped
cup pitted green olives
2 green onions, chopped
cup chopped Italian parlsey
2 Tbsp chopped fresh coriander
1 Tbsp lemon juice
2 Tbsp cornstarch
cup lightly toasted sliced almonds
cooked couscous, for serving
hot sauce
Directions
1. Cut the peel away from the orange with a knife, peeling it right through to the juicy part. Chop the orange into pieces and set both the peel and orange aside.
2. In a large saut pan (that has a lid), heat the oil over medium heat and add the onion, sauting until the onion is translucent, about 5 minutes.
3. Add the diced chicken, along with the orange peel, garlic, ginger, cinnamon sticks, cumin and turmeric, salt and a generous amount of pepper and saut for 2 minutes more. Stir in the chicken stock, reduce the heat to a gentle simmer, cover and cook for 15 minutes, or until the chicken is fully cooked.
4. Uncover the pan and remove the orange peel and cinnamon sticks. Stir in the reserved orange pieces, dates, olives, green onion, parsley, coriander and lemon juice. Taste and adjust seasoning if needed. Stir the cornstarch with 3 Tbsp of water and stir in, returning the tagine to a simmer.
5. Serve the tagine topped with the sliced almonds and with a side of couscous. Hot sauce can also be added.
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