Rotini with Chicken Tagine Sauce
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1 box Dreamfields Rotini
  • ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt, divided
  • ¼ cup olive oil, divided
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ red onion, diced
  • 5 cloves garlic, minced, divided
  • 3 cups low-sodium chicken stock or broth
  • ½ cup dried apricots, diced
  • ¼ cup currants
  • 1 lemon, zested and juiced
  • ¼ cup parsley
  • ¼ cup cilantro
  • Sliced almonds
  • Olive oil
Instructions
  1. Cook pasta according to package directions.
  2. In medium bowl, combine flour, cinnamon, ginger, pepper, onion powder, garlic powder, and ½ teaspoon of the salt; set aside.
  3. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Coat ⅓ of the chicken in the flour mixture, dusting off the excess. Add to skillet; cook 2 to 3 minutes per side, or until lightly browned. Remove to a separate dish. Repeat with remaining chicken, adding 1 tablespoon oil between batches.
  4. Add remaining oil, onion, and 3 cloves of garlic (about 1½ teaspoons minced) to skillet. Cook 2 to 3 minutes or until onion is translucent, stirring frequently. Add flour mixture; cook 2 to 3 minutes, stirring constantly.
  5. Pour chicken stock into skillet. Cook and stir until slightly thickened. Add reserved chicken back into the pan along with apricots and currants. Reduce heat, cover, and simmer 8 to 10 minutes, stirring frequently.
  6. Prepare a gremolata by finely chopping lemon zest, parsley and cilantro. Add remaining salt and garlic; set aside.
  7. To serve, divide pasta among serving plates; top each with chicken and sauce. Top with gremolata and a squeeze of lemon juice. Garnish with sliced almonds and a drizzle of olive oil, as desired.
Nutrition Information
Serving size: ⅛ of recipe Calories: 430 Fat: 14 g Saturated fat: 2 g Carbohydrates: 51 g Sodium: 420 mg Fiber: 6 g Protein: 27 g Cholesterol: 100 mg
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/10/rotini-with-chicken-tagine-sauce/