Quick Tagine-Style Chicken Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups chicken stock

1-ounce box or 1/4 cup golden raisins

4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins

2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle

10 pitted prunes, coarsely chopped

1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper

1/2 teaspoon ground coriander, eyeball it

1 1/2 teaspoons ground cumin

2 medium or 1 large yellow skinned onion, quartered and sliced

1/8 teaspoon cinnamon, a couple pinches

1 1/2 cups couscous

Finely chopped scallions

Mango chutney, any variety and brand -- available on the condiment or International food aisles

Chopped cilantro leaves or flat-leaf parsley

2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 tablespoons extra-virgin olive oil, eyeball it

1/2 teaspoon tumeric, eyeball it

1 1/2 teaspoons sweet paprika, eyeball it

1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces

2 scallions, finely chopped

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