Craving comfort food with a gourmet twist?
Get ready to elevate your weeknight dinner with this unbelievably delicious chicken stroganoff recipe!
We're about to banish bland chicken forever and unlock the secrets to a creamy, dreamy sauce that will have everyone begging for seconds.
Ingredients
Alright, let's explore into what we'll need for this Moroccan Chicken Tagine—it's gonna be epic! First, grab 6 bone-in, skin-on chicken thighs—they keep everything juicy!
Next, gather your spices. We're talking salt, cumin, ginger, pepper, allspice, cinnamon, coriander, and clove—it's our Ras el hanout spice blend! You'll need 1 tsp of salt and ¾ tsp for most—easy peasy! For a faster dinner option, consider a creamy chicken stroganoff instead.
Chop one onion and mince two garlic cloves. Don't cry too much while you're at it! Then, find a cinnamon stick, a can of crushed tomatoes, and a can of chickpeas. You wouldn't want to forget 1 tbsp of preserved lemon skin—it transforms the dish!
Oh, and don't forget 1 cup of dried apricot halves, and 2 ½ cups of low-sodium chicken stock. Got it? Let's rock 'n' roll!
Instructions
Let's explore into the cooking process—I promise, each step is straightforward! Initially, soak your apricots in boiling water for about 30 minutes—they will plump up, kind of like after a really good spa day, then drain them well.
Next, I want you to sprinkle salt on both sides of your chicken thighs. After that heat the olive oil in your skillet over high heat. Brown the chicken, skin-side down, for 8 to 10 minutes until it's beautifully golden. I then would turn and cook the other side for about a minute.
Now, remove the chicken and set it aside. Keep 2 tablespoons of fat in the skillet. Add onions and cook for 3 minutes, then garlic for 1 minute. Stir in the spice blend and then cook for 30 seconds.
For the amazing sauce, add the cinnamon stick, tomato, chickpeas, apricots, stock, and lemon. To truly infuse the chicken, vegetables, and sauce with flavor, try the slow cooking method found in Italian Cacciatore. Bring to a simmer, and cook covered and uncovered.
Recipe Notes
Dried fruit like apricots and figs—I find that they're sometimes added to traditional tagines. I went with apricots here, but hey, you do you! If olives are more your thing, check out Note 7.
Want the juiciest chicken? Bone-in, skin-on thighs are the way to go, trust me. Don't have preserved lemon? No sweat—the tagine will still be awesome, I promise. Don't fret if you are missing a spice or two, make up for it by dialling up the ones you have!
Here are a few things I always scribble down when I'm making this:
- Plump up those apricots for the wow factor.
- Get your chicken golden brown! Color equals flavor.
- Don't be shy with the spices—that's where the magic happens!!
- Couscous or rice? Both are winners in my book.
Nutrition Information
Macros, what are they? Well, they're the big guys – carbohydrates, protein, and fat – that make up the calorie count of our Chicken Stroganoff. I've got all the deets for you!
Each serving packs about 604 calories, but remember, that's just an estimate, influenced by the chicken fat. Now, let's dig into those macros! You're looking at around 35 grams of carbs, 37 grams of protein (that's a whopping 74%!), and 37 grams of fat.
Don't forget about the vitamins and minerals too! We're talking Vitamin A, Vitamin C, calcium, and iron. It's like a treasure hunt—a delicious, nutritious treasure hunt! So, go ahead, whip up this Stroganoff, and enjoy every single bite—guilt-free! I did the calculations, and so you can relax!
Short Recipe Version
Chicken Stroganoff (Concise Recipe)
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1.5 lbs Chicken breast, cubed
- 1 tbsp Olive oil
- 1 Onion, chopped
- 8 oz Mushrooms, sliced
- 2 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 2 cups Chicken broth
- 1/2 cup Sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Paprika
- Salt and pepper to taste
- Cooked noodles or rice for serving
- Optional: Fresh parsley, chopped
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned.
- Add onion and mushrooms to the skillet and cook until softened. Stir in garlic.
- Sprinkle flour over the mixture and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Stir in sour cream, Dijon mustard, paprika, salt, and pepper.
- Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Serve over cooked noodles or rice. Garnish with fresh parsley, if desired.
Nutrition Information (per serving, approximate)
- Calories: 350-400
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 20-25g (depending on noodle/rice choice)