This Moroccan chicken stew is inspired by a traditional tagine, a dish which takes its name from the pottery vessel it's made in (a skillet works here). Serve with a side of roasted vegetables and whole-wheat couscous, if desired.
Ingredients:
2 tablespoons all-purpose flour
1 tablespoon moroccan spice blend
1 pound boneless, skinless chicken breast, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 (15 ounce) can no-salt-added diced tomatoes
½ teaspoon salt
½ teaspoon ground pepper
Directions:
Whisk flour and spice blend in a medium bowl. Add chicken and toss to coat. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning as needed, until browned on all sides, 3 to 5 minutes.
Add tomatoes, salt, pepper, and any leftover flour mixture to the pan, stirring to scrape up any browned bits. Bring to a boil, stirring. Reduce heat to low, cover, and simmer until the chicken is cooked through, 20 to 25 minutes. Serve warm.
