Bored of the same old flavors when eating clean? Try this bold dish to excite your taste buds! This month’s Recipe ReDux theme is using new ingredients. My recipe features THREE new (to me) ingredients/ tools.
–Tagine (tajine)- This is an earthenware pot in which the North African dish by the same name is cooked. Traditionally, this clay pot is placed over hot coals and is used in a cooking method similar to roasting. In this recipe, I place the tagine in the oven. The cone shaped lid helps any condensation that forms return to the bottom. A similar result can be achieved by using a slow cooker!
–Raz el Hanout- This is a spice mix used in North African (typically Moroccan) dishes. It means “head of the shop” (or top shelf), referring to the best spices the seller has to offer. It is traditionally rubbed on meat or stirred into couscous or rice in savory dishes. The blend that my sister found at World Market is made of ginger, pepper, nutmeg, cinnamon, allspice, cayenne, and… “other spices”?? These are most likely cardamom, cumin, and/or coriander. Big, bold flavors here!
–Kamut (khorasan wheat)- Traditional Moroccan tagine is served over couscous or plain white rice, but I decided to try out a different whole grain to shake things up a bit. This ancient grain is rich in protein, fiber, B vitamins, and manganese (an essential mineral). Half a cup of cooked kamut has only 140 calories and 6 grams of protein- that’s about 40% more than wheat! Kamut is not gluten free. Its flavor is slightly sweet, nutty, and buttery. The texture is pleasantly chewy with a bit of a bite. I’ll be trying it in a salad next time!
2 large chicken breasts
1 teaspoon raz el hanout
2 teaspoons honey
2 garlic cloves, minced
pinch of dried chili flakes
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon salt
3 cups boiling water
1 cup kamut
1 large onion, thinly sliced
1 3/4 cups vegetable stock
15 oz can garbanzo beans, drained and rinsed
1 1/2 cups grape or cherry tomatoes, sliced lengthwise
1/4 cup pitted green olives
Fresh chopped cilantro (optional)
- Pound the chicken breasts with a mallet on a cutting board to 1″ thick. Cut each breast into 4 chunks.
- Whisk together raz el hanout, honey, garlic, chili flakes, olive oil, lemon juice, and salt in a glass dish. Place the chicken breasts in the mixture, coat well, cover, and refrigerate 8-12 hours.
- Combine Kamut and boiling water in a saucepan. Simmer on low heat, covered, for 1 hour. If using a slow cooker, do this step about an hour before serving the meal.
- If using a tagine, preheat the oven to 350 degrees. While the kamut cooks, pan fry the marinated chicken breasts over medium-high heat until golden on all sides. Transfer the browned chicken and remaining marinade into the tagine or slow cooker.
- Top the chicken with onions, vegetable stock, garbanzo beans, tomatoes, and olives. If using a tagine, cover and cook in the oven for 1 hour until the chicken is tender and cooked to an internal temperature of 165 degrees F. If using a slow cooker, cover and cook on high for 4 hours or low for 8 hours.
- Serve over cooked kamut topped with fresh cilantro, salt, and pepper.