30-MINUTE CHICKEN TAGINE

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Ingredients

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2	pounds	boneless, skinless chicken thighs
		Salt and ground black pepper
		2tablespoons vegetable oil
1		onion minced
		2teaspoons garam masala (see note)
4		garlic cloves minced
		2tablespoons unbleached all-purpose flour
		1cup low-sodium chicken broth
1	(14.5-ounce) can	diced tomatoes
1		/2cup dried apricots quartered
1	(15-ounce) can	chickpeas rinsed
		2tablespoons minced fresh cilantro

MAKING THE MINUTES COUNT: Immediately start the chicken in the microwave, then mince the onion. Measure out the flour and broth and chop the apricots while the onion cooks.

1. MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.

2. SAUTÉ AROMATICS: While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.

4. SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.

5. FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.

MAKING THE MINUTES COUNT: Immediately start the chicken in the microwave, then mince the onion. Measure out the flour and broth and chop the apricots while the onion cooks.
1. MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.
2. SAUTÉ AROMATICS: While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.
4. SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
5. FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.

Comments & Personal Notes

In search of a shortcut that could put our chicken tagine recipe on the table in 30 minutes, we gave the chicken a head start by precooking it in the microwave. After trying a variety of powers and cooking times, we found the power and time combination that gave us what we were looking for: halfway cooked chicken that cooked through in the braising liquid in about 10 minutes. For the chicken itself, we most liked boneless, skinless chicken thighs, which were packed with flavor and had a very moist texture, for our chicken tagine recipe.

Comment from mrshalf — posted almost 11 years ago

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