Quick & Easy Chicken Tagine

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, smashed by a side of knife, Rachael Ray style
• 32 ounces boneless skinless chicken breasts (4 8-oz breasts, each breast cut into large cubed pieces)
• 1 large sweet onion, sliced
• 10 pitted prunes, coarsely chopped
• 1/4 cup raisins (I prefer golden)
• 2 cups chicken stock
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon coarse salt (grey works perfect)
• 1 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon cinnamon
• 1 dash chili powder
• 1/8 teaspoon cayenne pepper (or more to taste)
• chopped cilantro leaf

1. In a large nonstick skillet, add the olive oil and smashed garlic.
2. Saute onions for 1-2 minutes and add the chicken.
3. Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
4. Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
5. Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.

extra virgin olive oil, garlic, chicken breasts, sweet onion, prunes, raisins, chicken stock, ground cumin, sweet paprika, ground coriander, turmeric, coarse salt, fresh coarse ground black pepper, cinnamon, chili powder, cayenne pepper, cilantro leaf

Taken from www.food.com/recipe/quick-easy-chicken-tagine-169763 (may not work)