Traditional chicken tagine simmered in numerous spices. You can also use tofu instead of chicken. Tofu is one of those wonder foods that takes on flavor like nobody’s business. This dish has it all: It’s low-fat and high in flavor, with a nice crust of spices on the bottom that soak into the tofu or chicken without tasting burnt.
This dish has it all: It’s low-fat and high in flavor, with a nice crust of spices on the bottom that soak into the tofu or chicken without tasting burnt. To the pan I add cooked basmati rice and a couple of carrots, onion, and celery, and finish off the tofu or chicken with some fresh parsley leaves and some cilantro.
Mix soy sauce, brown sugar (I use turbinado; light brown sugar would work well), olive oil, and water in a large skillet, add tofu or chicken steaks and marinade for at least 20 minutes.
Add sliced celery and onion and saute 1 minute. Add mushrooms and cauliflower; saute until slightly tender. Add garlic; cook until fragrant. Turn heat down, and add prune, olives, cilantro, red bell pepper, cayenne, coriander, paprika, and cumin. To the pan I add cooked basmati rice and a couple of carrots, onion, and celery, and finish off the tofu or chicken with some fresh parsley leaves and some cilantro. Enjoy!