Chicken Tagine with Olives and Roast Peppers

Chicken Tagine with Olives and Roast Peppers Serves 6

Tagine is a classic Moroccan dish that takes its name from the uniquely shaped vessel in which it is cooked. The conical lid is designed to trap juices as they evaporate, causing them to condense and trickle back into the stew, keeping it moist and tender. The cooking process is intended to be slow; allowing for less expensive and less tender cuts of meat to be used. Traditionally, the tagine has been made of earthenware and was designed to be cooked over a wood fire and sometimes covered with hot coals. A modern version made from enameled cast iron, allows for this dish to be prepared on the stovetop. Although the effect won’t be quite the same, this recipe can also be prepared in a Dutch oven or a 3-qt saucepan as well. This version cooks rather quickly since it uses boneless, skinless chicken breasts instead of meat cuts, which require hours to tenderize. Though they aren’t quite as lean, boneless skinless chicken thighs work very well.

Other necessary recipes: Preserved Lemons

1 1/2 cups chopped onion, white or yellow 4 cloves garlic, minced 1 Tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2 pieces 1 Tablespoon cumin 1 teaspoon ground ginger A few saffron threads 1 teaspoon ground white pepper 14 1/2-oz. fat free chicken stock 3 bell peppers (preferably 1 green, 1 red, 1 yellow) roasted, peeled, seeded and diced 2 carrots, peeled halved and roasted* and sliced in 1/2 slices 1 preserved lemon, skin only, diced 1 cup pitted small green olives (you may want to omit these if you are watching your sodium intake) 1/2 cup chopped cilantro Sauté onion in olive oil until softened but not browned. Add garlic and sauté but do not brown. Add chicken pieces which have been tossed in mixture of the spices. If time permits, toss chicken in this "dry rub" the night before to allow the flavors to permeate. Cook the chicken/spice mixture over medium heat for approximately five minutes. If it starts to stick, add 1 Tablespoon juice from the preserved lemons. Pour in the stock and bring to a boil. Reduce to simmer and add the peppers, carrots, and lemon. Cover. Simmer for 4-5 minutes and stir in cilantro. *Place carrots on sheet pan spray them lightly with canola or olive spray. Place pan in 425 degrees Fahrenheit oven and roast approximately 12 minutes or until carrots just begin to brown. Remove, cool and slice. VARIATION: Vegetarian variation of this can be made by substituting vegetable stock for chicken stock. The chicken can be omitted and 3 cups frozen artichoke hearts (thawed) can be added after sautéing the onion and garlic with spices.

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