Pan-Seared Chicken Tagine with Morbier Crust
A flavorful dish that combines the crispy texture of Morbier cheese with the rich taste of chicken and the aromas of Thai spices. This recipe makes for a hearty dinner.
Ingredients
- ●2 Chicken breastsBoneless and skinless
- ●1/2 cup Morbier cheeseCrumbly
- ●2 tsp Thai red curry pasteAdjust to taste
- ●1 tsp Tagine powderMix with olive oil
- ●2 tbsp Winey balsamic vinegarReduces during cooking
- ●1/4 cup Crispy chopped almondsFor garnish
- ● Salt and pepperTo taste
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Season the chicken breasts with salt and pepper.
- 3
3. Mix Morbier cheese with crispy chopped almonds and set aside.
- 4
4. In a separate pan, heat the Thai red curry paste in olive oil and cook for 1-2 minutes.
- 5
5. Add winey balsamic vinegar and cook until reduced by half.
- 6
6. Add tagine powder and stir to combine.
- 7
7. Pan-fry the chicken breasts until browned on both sides.
- 8
8. Transfer the chicken to the oven and cook for 15-20 minutes or until cooked through.
- 9
9. Meanwhile, sprinkle the Morbier cheese mixture over the top of each chicken breast.
- 10
10. Return the chicken to the pan and cook for an additional 2-3 minutes or until the cheese is melted and bubbly.
- 11
11. Garnish with crispy chopped almonds and serve immediately.