Seared Chicken Tagine
A traditional Algerian dish seared to perfection, served in a rich tagine sauce.
Ingredients
- ●4 chicken breastsboneless, skinless
- ●1/2 cup chervilfresh
- ●2 tablespoons olive oil
- ●1 medium onion
- ●2 cloves garlic
- ●1 stalk lemongrasschopped
- ●to taste salt
- ●to taste black pepper
- ●1 teaspoon cumin
- ●1 teaspoon coriander
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken breasts with salt, black pepper, cumin, and coriander.
- 3
Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- 4
Sear the chicken breasts for 2-3 minutes per side, or until browned.
- 5
Transfer the chicken to a baking dish and set aside.
- 6
In the same pan, add the remaining 1 tablespoon of olive oil.
- 7
Add the chopped onion and cook until softened, about 3-4 minutes.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Stir in the chopped lemongrass and cook for 1 minute.
- 10
Pour in the tagine sauce (recipe below) and bring to a simmer.
- 11
Return the chicken to the pan and simmer for 10-12 minutes, or until cooked through.
- 12
Sprinkle with fresh chervil and serve hot.