Moroccan Nectarine and Plum Chicken Tagine
1 tbsp olive oil
12 Ounces Chicken Breast -- was 1.5 lb chicken thigh
2 Whole onions -- sliced
2 cloves garlic -- chopped
1 tsp ginger -- grated
8 Whole plums -- stoned and sliced; was 4 nectarine, 4 plum
1/2 cup water
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 pinch saffron
salt and pepper to taste
2 tbsp lemon juice
10 Whole Olive -- chopped
1 tbsp honey
1/4 cup parsley -- chopped
1/4 cup cilantro -- choppe
1 Tablespoon Harissa
Heat the oil in a medium pan over medium heat. Brown the chicken on all
sides, then remove to a plate.
Cook the onions until just starting to brown. Add in the garlic and ginger
and cook for 30 seconds or until fragrant.
3. Add in the nectarines, plums, water, paprika, cayenne, cumin, turmeric,
cinnamon, saffron, salt and pepper. Cover and simmer for fifteen minutes.
4. Add in the chicken, harissa, lemon, honey, and olives. Simmer,
covered, for 25 minutes.
5. Mix in the parsley and cilantro and serve.
Per Serving (excluding unknown items): 414 Calories; 19g Fat (39.6%
calories from fat); 20g Protein; 46g Carbohydrate; 7g Dietary Fiber; 44mg
Cholesterol; 427mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 4
Vegetable; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 8 points without harissa
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