Syrian Peanut Chicken Tagine
A fusion of Indian and Middle Eastern flavors, this spicy chicken tagine is made with juicy chicken, crunchy peanuts, and a rich sauce.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons peanut buttercreamy
- ●2 tablespoons quenched peanut oilfor frying
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon turmericground
- ●1/4 teaspoon red pepper flakesoptional, for some heat
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
- ●1 cup chicken brothlow-sodium
- ●1/4 cup plain yogurtdairy or non-dairy, whisked
- ●chopped fresh cilantrofor garnish
Instructions
- 1
Heat 1 tablespoon of peanut oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- 3
Add the remaining 1 tablespoon of peanut oil to the pot. Add the onion, garlic, and ginger and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
- 4
Stir in the cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute.
- 5
Add the chicken broth, peanut butter, salt, and black pepper to the pot. Stir to combine.
- 6
Return the chicken to the pot and simmer, covered, until the sauce has thickened and the chicken is coated, about 10-12 minutes.
- 7
Stir in the yogurt and cook for an additional 2-3 minutes, or until the sauce has cooled slightly.
- 8
Serve the chicken and sauce over rice or with naan bread. Garnish with chopped cilantro.