PUMPKIN CHICKEN TAGINE
- 1 Tbsp olive oil
- 2 lb boneless skinless chicken thighs (halved)
- 1 jar Pumpkin Tagine sauce
- salt & pepper
Lightly salt and pepper both sides of chicken. In a saute pan, add oil, heat on medium heat and brown chicken on both sides. Cook for 8 minutes. Add sauce, bring to a boil. Reduce to a simmer and cook for 20 minutes. Serve with couscous or rice. Serves 4-6.
YOUR CULINARY WINGMAN SAYS:
Garnish with slivered almonds, cilantro or golden raisins!