Chicken Tajine: Dinner in 30

This dish was a home run! Epicure's Tajine package spices list all the ingredients needed, and have clear directions on the how to. Basically it's a little bit of chopping, a little bit of simmering, and a whole lot of flavor. I served this over quinoa. 

The surprising thing about this dish (to me) is it has both dates and olives and it was a hit in our house. Using the entire package makes huge amount, and I found that freezing it worked well for take to work frozen lunches.

As I didn't want to run to the store this particular day I used what I had on hand, it varied from the exact directions on the package but turned out great!

Supplies:

Tajine

-2 boneless skinless chicken breasts cut into strips

-1 can (14 oz) of drained and rinsed chickpeas 

-1 pouch Tajine Recipe Seasoning Mix 

-3 cups cold water

-1/3 cup sliced olives (I just sliced green olives that were stuffed with pimento, cause that's what I had on hand)

-1/2 cup sliced dates 

-Juice of 1 lemon

Quinoa

-2 cup water

-3/4 cup quinoa

Method:

Step 1: Brown chicken in a little oil (I used coconut, maybe 1 tbsp) then add chickpeas. 

Step 2: In a separate pot bring 2 cups water to boil, add quinoa, cover and lower heat for about 20 minutes.

Step 3: Dissolve water and seasoning mix in a bowl, pour this over chickpeas and chicken. Bring to a simmer.

Step 4: Stir in olives and dates, lower heat and simmer for 25 minutes

Step 5: Serve over quinoa

To freeze just layer cooled quinoa on bottom and cooled Tajine in a freezer proof container.