Magical Ethiopian Chicken Tagine
A twist on the classic North African dish, infused with magical and nutty flavors. This recipe serves 4 and is best enjoyed with crusty bread.
Ingredients
- ●1 pound chicken breastboneless, skinless
- ●2 teaspoons magical spicesavailable at your local wizarding market
- ●1/4 cup almond flourfor thickening the sauce
- ●2 tablespoons tagine spice blendavailable at most Middle Eastern markets
- ●2 tablespoons nutty oilsuch as avocado or grapeseed oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 cups chicken brothlow-sodium
- ●2 tablespoons lemon juicefreshly squeezed
- ●to taste salt
Instructions
- 1
Heat the nutty oil in the bottom of a large tagine or Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until it starts to brown, about 5 minutes.
- 3
Add the minced garlic and cook for another minute, stirring constantly.
- 4
Add the chicken breast and cook until it is browned on all sides, about 5-7 minutes.
- 5
Add the magical spices, tagine spice blend, and chicken broth to the pot.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 7
Stir in the almond flour and lemon juice to thicken the sauce.
- 8
Season with salt to taste.
- 9
Serve the chicken and sauce over couscous or rice, garnished with fresh herbs if desired.
- 10
Let the dish rest for 10 minutes before serving to allow the flavors to meld together.