Name: Chicken Tagine with Dates and Green Olives
Prep time: 10 s
Cook time: 40 s
Total time: 50 s
Yield: 6
Ingredients: 1 teaspoon extra virgin olive oildivided; 2 pounds chicken thighs; 1 small yellow onionchopped; 2 teaspoons ground turmeric; 1 teaspoon cumin seed; 1 MAGGI® Vegetable Flavor Bouillon Cube; 1 2/3 cups tomato sauce; 2 tablespoons MAGGI® Masala Spicy Chili Sauce; 2 carrotsdiced; 1/3 cup medjool dates; 2/3 cup green olives; 2 cups cooked couscous

Make It

Step 1

Preheat oven to 350° F. Heat 1/2 teaspoon oil in a large flameproof casserole dish over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or until golden. Remove from pan; cover and keep warm.

Step 2

Heat remaining 1/2 teaspoon oil in same dish. Add onion; cook over low heat, stirring occasionally, for 2 to 3 minutes or until onion is soft. Add turmeric and cumin; stir to coat.

Step 3

Add bouillon, tomato sauce and masala chili sauce. Bring to a boil; return chicken to pan with carrots and dates. Cover and bake for 30 minutes or until chicken is tender and cooked through. Stir in green olives. This chicken tagine is great topped with cilantro and served with couscous.