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Laura

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Sunday, August 10th, 2014 01:25 pm
Oh man I am stuffed. Happily. The kids mostly ate the rice (Drew) and olives/pineapple (Ian), but both tried the chicken, and Ian at least said 'yum' and liked the spicing. Scott and I loved it.

Recipe, approximately:
  • 4 tbs oil (I used grapeseed)
  • 2+ tbs Organic Tagine Seasoning (I used the one from Whole Foods, and I think I came in around 7 teaspoons - just a bit over the 2 tablespoons measurement - it was a good level of flavor in the end).
  • 2.5 pounds boneless skinless chicken breasts (this was 8 pieces for me; if it's fewer than that, you may want to cut into chunks to get better coating, but honestly I wouldn't worry much)
  • 5 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1.5 cups fresh pineapple, cut in chunks (I assume you could substitute canned if need be)
  • 3.8 ounce can sliced black olives, drained (optional; don't open the can before starting the recipe, it's added way later)
  • salt & pepper


Ideally, this involves a frying pan or skillet and the slow cooker, but you can omit the first if need be.

  1. Mix the oil and tagine seasoning. Coat the raw chicken in it. Bowl, ziploc bag - whatever your favorite method is.
  2. (optional) Heat the pan up and drop the chicken in when the pan is good and hot. Brown both sides.
  3. Put chicken in slow cooker
  4. (optional) Add garlic and onion to the pan and cook until tender and well-coated in the leftover oil and spices
  5. Add garlic and onion to the slow cooker
  6. Add the pineapple to the crock pot
  7. Turn the crock pot on high for 4 hours. If you're using the olives, set a reminder for yourself for the 3 hour, 30 minute mark
  8. (optional) At three hours and 30 minutes in, add the black olives.
  9. At the 4 hour mark, stir and add salt and pepper to taste if you haven't already. (If you added the olives, remember they add salt.)


We served this with brown jasmine rice and it went very nicely, but any rice, naan, or pita bread would probably go well.

And enough leftovers for me to have a couple lunches this week from it (one wrap in a tortilla - yes, I'm weird - and one salad with a side of the dish cold), plus probably another meal's worth of rice (for Drew) and meat/sauce/whatever (for Scott and I, with olives for the boys).

...yes, really, it went that fast. Inhale-worthy. Though if I weren't cooking for the boys, I'd be really tempted to omit the black olives. They don't hurt the flavor, but they're not adding much ... except for making the small ones even try the meal. Which is a lot. (And no one even noticed the onion in the end result, which is IMO the way onion should be - adding to the whole and keeping quiet about it. :)

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