Venezuelan Tagine Chicken with Cashew Crunch
A flavorful and aromatic stew from Venezuela, featuring tender chicken, crunchy cashews, and a hint of spice.
Ingredients
- ●1 pound Chicken breastboneless and skinless
- ●1 cup Cashewschopped
- ●2 tablespoons Venezuelan tagine spice blendavailable at most Middle Eastern markets
- ●1 cup Jubilant jubilee riceuncooked
- ●2 Charred lemonsjuiced
- ●2 tablespoons Olive oil
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Salt
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the minced garlic and grated ginger and sauté for 1 minute.
- 3
Add the chicken breast and cook until browned on all sides, about 5-7 minutes.
- 4
Add the Venezuelan tagine spice blend, salt, and charred lemons' juice. Stir to combine.
- 5
Add 2 cups of water and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
- 7
While the chicken is cooking, toast the chopped cashews in a small skillet over medium heat until fragrant.
- 8
Stir in the cooked rice and toasted cashews.
- 9
Serve the chicken and sauce over the rice mixture.
- 10
Garnish with additional toasted cashews, if desired.