Tagine Chicken

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2 tbsp FOR THE CHICKEN -- Extra Virgin Olive Oil, 2 turns of the pan

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

1 3/4 pounds Boneless, Skinless Chicken Breasts, cut into large bite size pieces

1 1/2 tsp grill seasoning blend, recommended Montreal Seasoning by McCormick

1 x large yellow skinned onion, quartered and sliced

10 x pitted prunes, coarsely chopped

1/4 cup Golden Raisins

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

1 1/2 tsp FOR THE SPICE BLEND --- Ground Cumin

1 1/2 tsp Sweet Paprika, eyeball it

1/2 tsp Ground Coriander, eyeball it

1/2 tsp Turmeric, eyeball it

1/8 tsp Cinnamon, a couple pinches

1 1/2 cup FOR THE COUSCOUS --- Chicken Stock

1 1/2 cup Couscous

2 tbsp Extra Virgin Olive Oil, eyeball it

2 x scallions, finely chopped

FOR THE GARNISH --- chopped cilantro leaves

finely chopped scallions

Mango Chutney

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