Make this perfectly spiced chicken tagine stew with traditional lemon juice and tomatoes or with my suggested substitute ingredients. Using chicken thighs, legs, or breasts, its combination of spices is something you will surely enjoy. This is an African recipe usually made in a tagine (the stoneware that is used to cook this delicious stew). Instead, you can use a skillet or Dutch oven. Add or omit dried fruit or even vegetables. Make it your own! I provide several suggestions.
Ingredients:
Instructions:
Tips
Feel free to substitute some chicken for vegetables like cauliflower florets, sliced carrots, or green beans that have been slightly precooked in boiling water or steamed, which you may add to the sauce.
*If using chicken breasts, place breasts one at a time between two sheets of plastic wrap, using a mallet or the bottom of a sturdy glass, pound the chicken until it is uniform in thickness, about 1/2-inch thick.
**The organic version of Better Than Bouillon Chicken Base is gluten free.
***Once in awhile, you'll find a company that uses flour to keep dried fruit from sticking. So, be sure to read labels carefully for the "contains wheat" warning. As an alternative to dried fruit, add 1 teaspoon sugar, 1/8 teaspoon stevia, or additional cinnamon. All three will sweeten the sauce.
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