Chicken-Sweet Potato Tagine...

Recently, I have been trying to cook ‘outside the box’ by experimenting with spices and ingredients from the Mediterranean area. The smoky, sweet flavors blend perfectly in this quick adaptation of a classic Moroccan dish. I came across a recipe in at Cooking Light and had to try it. I love the way the flavors meld together ~ each in their own way standing out, without dominating the dish. If you want to try something full of flavor and outside your normal collection of recipes, give this incredible recipe a chance. You will be transported to a Rick’s Café in Casablanca! Enjoy…



Chicken-Sweet Potato Tagine
(adopted from a recipe at Cooking Light.com)

Ingredients:
1 tablespoon olive oil
2 cups onion, chopped
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
2 Sweet Potato, peeled and cubed
⅓ cup halved pitted Picholine olives
8 pitted dried prunes, chopped

In a large sauté pan, heat oil over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Gradually stir in broth, sweet potato, olives, and dried prunes; then bring to a boil. Cover, reduce heat and simmer 10 minutes or until sweet potato is tender.

Serves 4

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George’s notes:

• I did not have any Picholine olives, so I substituted with Kalamata.
• I served this along side some couscous, but you could serve it with rice.