This is so simple. You don't have to have a tagine. It just makes for a tender, tasty dish and pretty presentation. I love my tagine with chicken, sweet potatoes, sweet dried apricots, red pepper and salty, briny olives. A gorgeously heady spice, Ras El Hanout, give this dish the most amazingly unique flavor. Bonus for this dish? It's healthy, beautifully colorful and super adaptable.
Also try my roasted pear, maple syrup and cardamom tagine with a lovely dollop of whipped coconut cream to top it off. Heat over to 400. 1 large chicken breast 1 large sweet potato 1 red pepper 1/2 red onion (optional) 1 handful manzanilla or other green olives 1 handful dried apricots olive oil to coat 2T Ras El Hanout (you can also use a mix of chili powder, cumin, paprika and smoked paprika with a touch of turmeric to adapt to what you may have on hand) salt to taste Chop sweet potato, pepper, chicken and onion if using into equal size cubes (smaller cubes cook quicker.) Roughly chop olives and apricots. Toss everything together with ras el hangout, olive oil and salt. Place in tagine or other covered dish and place in oven for about 30-40 minutes until everything is tender and cooked through. So simple and so tasty.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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