Elevate your culinary experience by crafting a Chicken Tagine with Spring Vegetables using Rupen's Saag Sauce, blending tender chicken and fresh seasonal produce with aromatic spices for a delightful fusion of flavors.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 2 cups chicken stock
- 1 cup shelled edamame
- 1 cup green peas
- 1 bunch fresh parsley, chopped
- 2 medium carrots, peeled and sliced
- ½ cup Rupen's Saag Sauce
- 2 tablespoons olive oil, divided
- Salt, to taste
- Green olives, for garnish
Instructions
- In a pot, bring the chicken stock to a boil. Add the edamame, green peas, and chopped parsley. Cook for 2-3 minutes, then strain the vegetables, reserving the stock. Set the vegetables aside.
- Return the reserved chicken stock to a boil. Add the sliced carrots and cook for 5 minutes. Remove the carrots and set them aside.
- To the simmering chicken stock, add ½ cup of Rupen's Saag Sauce and 1 tablespoon of olive oil. Let it simmer for a couple of minutes, then set aside.
- Season the chicken pieces with salt. In a pan over medium heat, heat the remaining 1 tablespoon of olive oil. Sear the chicken until fully cooked, about 6-8 minutes per side. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
- In a serving bowl, pour the saag-infused chicken stock. Add the blanched edamame, green peas, parsley, cooked carrots, and chopped chicken. Garnish with green olives. Serve warm.
Leave a comment