What’s for Dinner?: Chicken Tagine with Cheese Polenta

A spicy and simple chicken dish that will have your taste buds tingling.

Recipe created by Chef Maria Rivera of Sobremesa.

Servings Prep Time
6-8 5minutes
Cook Time
Servings Prep Time
6-8 5minutes
Cook Time
From The Ancient Olive:
  • 1jar Mina Tagine Moroccan Fish Cooking Sauce
  • 1pouch Ritrovo Three Cheese Polenta
  • 10-15cloves Garden Delights Garlic in Oil with Chili
  • The Ancient Olive Garlic Olive Oil
From home or grocery store:
  • 2-2.5lb. boneless skinless chicken thighs
  • 4-5 carrotspeeled or scrubbed, and cut at a diagonal into 1/4 – 1/2 inch slices
  • 6oz. bag baby spinach
  • sea salt and cracked pepper to taste
  • cilantro, optional, for serving
  1. Preparation:
    Heat 1 tsp. Garlic olive oil in a large saucepan or dutch oven over medium-high heat. Season chicken with salt and pepper, and sear for 3-4 minutes per side, until golden brown. Add jar of sauce, garlic cloves, and carrots, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
  2. While chicken is cooking, bring water to a boil for polenta. Cook polenta, according to package instructions. Season to taste, with salt and pepper and a drizzle of The Ancient Olive Garlic Olive Oil.
  3. Remove chicken from sauce, and shred, using two forks. Return to sauce. Add spinach, cover, and allow to wilt (2-3 minutes). Stir in spinach, and season to taste with salt and pepper.
  4. Dollop polenta in a bowl and top with chicken mixture. Top with chopped cilantro, if you like.
  5. Enjoy!