Chicken Tagine for One
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A skillet chicken stew in the style of a tagine, with eggplant, apricots, and warm spices.
Ingredients
- 1 cup diced eggplant
- ¾ teaspoon kosher salt divided (½ teaspoon for eggplant and ¼ teaspoon for chicken)
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast (6 ounces) cut into ½-inch cubes
- ½ cup chopped onions
- 1 garlic clove minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper optional
- ½ tablespoon tomato paste
- ½ tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ¼ cup dried apricots
- Optional cooked couscous quinoa or rice, and cilantro to serve
Equipment
- skillet
Directions
- Toss the eggplant with ½ teaspoon of the salt. Let it drain in a colander for 10 minutes, then pat it dry.
- Warm the oil in a 10-inch skillet. Sprinkle the chicken with the remaining ¼ teaspoon salt and brown it for about 6 minutes. Move the chicken to a plate.
- Cook the onion and garlic in the same skillet for 2 minutes. Add the eggplant and cook for 3 to 4 minutes.
- Stir in the cumin, coriander, cinnamon, and cayenne and cook for 1 minute. Stir in the tomato paste and cook for 1 minute. Stir in the flour and cook for 1 minute.
- Return the chicken to the skillet and add the broth and apricots. Cover and simmer gently for 15 to 20 minutes, until the chicken is cooked through to 165°F.
Notes
Serve over couscous, quinoa, or rice and sprinkle with cilantro if you like.
Nutrition
Serving: 640g | Calories: 524kcal | Carbohydrates: 42g | Protein: 47g | Fat: 20g | Saturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1933mg | Potassium: 1581mg | Fiber: 7.2g | Sugar: 25g | Vitamin A: 1382IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); diced eggplant counted as raw eggplant, skinless chicken breast counted as raw chicken breast. Brands and portions vary, so use it only as an approximation.