Entrees

Chicken Tagine with Sweet Peppers, Lemons, and Olives

Bill Bradley, Mediterranean Living

This is a recipe that we learned during our recent class on Mediterranean cooking.  This recipe can be cooked in the oven or in a crock pot (both directions are included below).

Chicken Tagine

Prep Time

30 minutes

Cook Time

120 minutes

Yield

8 Servings

Ingredients

2 pounds chicken breast (cut into bite-sized pieces)
2 tablespoons olive oil, extra virgin
1 lemon (peeled and sliced very thin)
3 cups olives, green (with pits, or without if desired)
2 bell pepper, red (cut into long, wide strips)
2 bell pepper, yellow sweet (cut into long, wide strips)
2 bell pepper, orange (cut into long, wide strips)
3 onion (cut into quarters)
8 cloves garlic (chopped)
2 tablespoons tomato paste
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Mustard, Dijon
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper, ground
2 teaspoons cumin, ground
1⁄2 teaspoon ginger, ground
1 teaspoon turmeric, ground
1 teaspoon cinnamon, ground

Instructions

Oven version:

Preheat oven to 350 degrees F. In a bowl, stir together tomato paste, honey, molasses, Dijon mustard, and spices. On top of the stove, in a large Dutch oven (or covered cast-iron pot), add olive oil and sauté chicken pieces until no longer raw on the outside. Add vegetables to chicken and then spice mixture.  Stir well. Cover and put in oven.  Bake for 1 hour, stirring at halfway point. At 1 hour, stir and recover. Turn down temperature to 300 degrees F and continue to cook for another hour.

Crock Pot version:

In a skillet, sauté chicken in olive oil until no longer raw on the outside. Add all ingredients, including chicken and 1/4 cup water to slow cooker. Stir well. Cook on high for 4 hours and then on low for 2 hours, stirring occasionally.