Chicken Tagine

recipe
4

Worthy of a special occasion

Yield:

4 servings (serving size: 4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 375
Caloriesfromfat 12 %
Fat 5.1 g
Satfat 1 g
Monofat 1.7 g
Polyfat 1.1 g
Protein 34.8 g
Carbohydrate 47.9 g
Fiber 3.4 g
Cholesterol 84 mg
Iron 4.3 mg
Sodium 501 mg
Calcium 71 mg

Ingredients

1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 garlic cloves, finely chopped
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)

Preparation

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.

Note:

August 1997
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