Chicken Tagine

Yield: 4 servings (serving size: 4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 12%
  • Fat: 5.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 34.8g
  • Carbohydrate: 47.9g
  • Fiber: 3.4g
  • Cholesterol: 84mg
  • Iron: 4.3mg
  • Sodium: 501mg
  • Calcium: 71mg

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

  1. Preheat oven to 400°.
  2. 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.
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