Easy Chicken Tagine

File this under: OH MY GOD good!

If you don't like prunes, and you don't like cilantro (I know it's a love or hate thing), then don't read on.......

This was a happy accident.
Yesterday at the butcher, I accidentally bought a package of BONELESS SKINLESS chicken thighs. When I looked in my bag, I asked myself why I did that, since I hate boneless meat, everything is better on the bone, and with skin!!!!
What was I going to make with these alien pieces of chicken?

I looked thru every cookbook I had, no lie. Nothing called for skinless thighs.
So, I decided on a tagine. I usually make a tagine w/ chicken parts, and preserved lemons & green olives, but this recipe was a bit different sounding.

Enough chatting about it, tell us about the recipe already!

I googled chicken tagine, and don't you know that Rachel Ray had an interesting sounding recipe for a quick way to make one.
I am not a fan of hers, in fact, she is downright annoying. But at least I didn't have to listen to her voice tell me how to make it, I printed it and off I went.

I am not kidding, it was so delicious. It smelled wonderful, and I would definitely make this for my Sunday company dinners, along with hummus and maybe an eggplant dish to start, keeping the Moroccan, North African theme going.

I changed the recipe to my liking, and I promise you, you will love it, or your money back!

Easiest and Delicious Chicken Tagine: (adapted from Rachel Ray's recipe)
~ 1 large package of boneless, skinless chicken thighs (her recipe called for bland boneless breasts) I used about 9 thighs, total
~ 10 pitted prunes, halved
~ 1/4 cup of golden raisins
~ one yellow onion, quartered and sliced
~ 4 cloves of garlic, smashed with the back of a knife
~ 2 cups of boxed chicken stock or homemade
~ olive oil for the pot

Seasoning: kosher salt & pepper for the thighs
then in a small bowl, mix the following dried spices:
~ 1 1/2 tsp cumin
~ 1/2 tsp turmeric
~ 1 1/2 tsp paprika
~ 1/2 tsp cinnamon

I used a box of Near East Garlic & Olive Oil flavored couscous and cooked it in:
~ 1 1/4 cups of chicken stock & olive oil, instead of water
After you cook it as per directions, take it off the heat, wait 5 minutes and fluff it with a fork.
To the couscous, add:
~ a couple of chopped scallions
~ a handful of chopped cilantro

Season your chicken w/ kosher salt & pepper.
Coat heavy pot w/ olive oil and put in your 4 cloves of garlic. Cook about 2 minutes.
Then add your chicken and brown on both sides, about 5 minutes per side.
Now add your onions, prunes and raisins to the pot. Stir around w/ a wooden spoon, about 5 minutes.
Now add your spice seasoning mixture and coat the chicken with this.
Time to add your 2 cups of chicken stock. Bring to a boil, then down to a simmer and simmer about 20 minutes, until chicken is done. Let the sauce and chicken rest a few minutes so the sauce thickens a bit.

Serve over a platter of couscous and garnish with chopped fresh cilantro.
I loved this recipe. I froze the leftover delicious sauce for the next batch of roasted chicken legs and will serve it over rice or use it for a soup stock.

Hey, maybe Rachel Ray isn't so bad after all.
(but I know I will get comments telling me otherwise!)


brandin + kari said…
Rachael Ray has some winner, but she also has some losers. With the amount of ingredients that she uses for each dish, when it is not good, it hurts the bank account badly. Especially for me because I only shop at Whole Foods:)
SarahB said…
I have to admit, I have made some good RR recipes too. But she is insanely annoying to watch! I love chicken thighs. Next time you have them make the Lidia recipe I told you about!
kat said…
Oh that dish looks so wonderful! & I find that a lot of Rachael's recipes are good starting points. I think her idea of a serving size is way off (usually too much) but we often like her recipes.
Pam said…
I totally want to try this. I've never used prunes in my cooking but I love them. Cilantro is a favorite of mine too. It looks delicious.
Patsyk said…
Well, in spite of my distaste for cilantro, I did keep reading! ;) I love when you can come up with something using whatever you have on hand and it turns out so well.
Looks and sounds delicious. That was a happy accident at the butcher shop, wasn't it?
I will be trying this soon. Rachael Ray really isn't so bad in small doses. I actually like her cookbooks and magazine.
Peter M said…
No worries, she didn't come up with this dish...she just simplied a Morrocan classic.

Rest assured you made a quick Morrocan dish and pat yourself for having a good eye.
Maria said…
I can handle RR in small doses...this one looks like a winner though!
Anonymous said…
The sauce in the dish looks amazing! (And, I love cilantro!)
Giff said…
Looks delicious Stacey :)
Alexa said…
I am glad I have you trained Stacey with my new schedule (lol). I'll still visit you on my days off. How is that for being a good blog-friend? ;-)
Anything Tagine is a winner with me... I have the funny shaped dish for it too. I haven't made one in a while, your beautiful presentation makes me want to put it back on our menu. Have a happy Halloween!
Anonymous said…
This looks healthy and delicious. I really like the addition of the dried fruits :).
Aggie said…
This sounds good! I love boneless skinless chicken thighs (I'm the opposite of you - not a fan of bones!)
Looks delicious with that couscous!

I have grown to really like RR...I agree with Lisa, small doses. I really am loving her magazine right now!
Chef E said…
I need to drag out my tagine that is collecting dust, this looks very yummy!
Anonymous said…


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Lyss said…
Is there a green veggie that you'd recommend to accompany this? I follow your blog and found this recipe - decided I'll make it tonight! Thanks...