Chicken Tagine

Oxmoor House
A tagine is a Moroccan dish named after the cooking vessel it is prepared in. These braised stews contain meat, poultry, or fish; vegetables; and a combination of spices. Serve with a traditional Moroccan beverage: hot minted tea.

Prep: 4 minutes; Cook: 13 minutes

4 servings (serving size: 2 chicken thighs, 2/3 cup vegetables, and about 3/4 cup couscous)


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8 (3-ounce) skinless, boneless chicken thighs
1 1/2 teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
3/4 cup uncooked couscous
Plain fat-free yogurt (optional)
Chopped fresh mint (optional)


Prep: 4 Minutes
Cook: 13 Minutes

1. Sprinkle both sides of chicken evenly with spice blend, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 to 3 minutes on each side or until browned. Add chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until chicken is done.

2. While chicken simmers, cook couscous according to package directions, omitting salt and fat. Serve chicken thighs and vegetable mixture over couscous. Top with yogurt and mint, if desired.

Created date

April 2009

Nutritional Information

Calories 510
Caloriesfromfat 30 %
Fat 17 g
Satfat 4 g
Monofat 6.8 g
Polyfat 3.7 g
Protein 40 g
Carbohydrate 48.7 g
Fiber 5.8 g
Cholesterol 112 mg
Iron 4.4 mg
Sodium 884 mg
Calcium 63 mg