Ingredients
- 1 pound boneless chicken breast cut into 1- to 2- inch cubes
- 10 ounces frozen chopped spinach, thawed
- 2 tablespoons basil-infused olive oil
- 1 tablespoon garlic paste
- 6 washed baby red bliss potatoes, halved or quartered
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 5 dried figs, chopped
- 1/2 cup golden raisins
Make it step by step
- In a large Ziploc bag, combine the garlic paste, cumin, cinnamon, and black pepper, and blend thoroughly.
- Add cubed chicken to the bag and seal it. Massage the bag until all surfaces of the meat are coated with the blended spices. Allow this to marinate for a minimum of 20 minutes, but not longer than overnight.
- Add olive oil to tagine over medium heat.
- When tagine and oil are thoroughly heated, add marinated chicken and cover tagine. Let cook without lifting lid for 3 minutes, after which, occasionally check and turn chicken pieces until brown.
- Add potatoes, spinach, figs, lemon juice, and raisins. Carefully fold tagine contents together until thoroughly blended.
- Cook for 10 minutes at medium heat, folding contents occasionally, then reduce heat and let simmer without lifting lid for an additional 5 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Flavorful World, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.