Chicken Tagine for One

Course Main Course

Cuisine American

Keyword apricot chicken, chicken tagine, moroccan style chicken, skillet tagine

Prep Time 15

Cook Time 35

Total Time 50

Servings 1 serving

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

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

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.