Savory Malaysian Black Olive Chicken Tagine
A flavorful and aromatic chicken dish made with the rich flavors of Malaysian cuisine, featuring black olives and a blend of spices.
Ingredients
- ●1 lb chicken breastboneless and skinless
- ●1/4 cup black olivespitted
- ●2 tbsp olive oilfor braising
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 tsp gingergrated
- ●1/2 cup coconut milkfull-fat
- ●1 tsp tagine spice blendavailable at most spice stores
Instructions
- 1
Heat 1 tbsp of olive oil in a large tagine or Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the remaining 1 tbsp of olive oil to the pot, then add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and grated ginger and cook for 1 minute.
- 6
Add the black olives, coconut milk, and tagine spice blend to the pot.
- 7
Stir to combine, then return the chicken to the pot.
- 8
Bring the mixture to a simmer, then reduce the heat to low and cook, covered, until the chicken is cooked through and the sauce has thickened, about 20-25 minutes.
- 9
Serve the chicken and sauce over rice or with naan bread.