2 chicken breast halves (about 3/4 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1/2 cup low-salt chicken broth
1/4 cup chopped green olives
1 tablespoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
4 cups hot cooked couscous
Cilantro sprigs (optional)
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a small bowl, and rub over chicken. Place chicken pieces in a 13 x 9-inch baking dish; add broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400° for 1 hour or until chicken is done. Serve the tagine over couscous, and garnish with cilantro sprigs, if desired.
A bit bland for me. I used all chicken drums (which I had on hand) - and added 1 tsp paprika and 1/2 tsp red pepper along with tobasco. I think it needed more spice which would have made this recipe a winner. I'll make again but I'll double every spice.
The chicken tagine was good and I enjoyed it but it needed more heat. Next time I'll add something to make it hotter. I also used skinless boneless chicken breasts (because that's all I had) and it turned out great.
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