I wasn't able to find Moroccan seasoning so I made my own after googling it- which worked great. I added raisins to the couscous, fresh garlic & a second can of diced tomatoes which gave me plenty of sauce. It could have been a bit spicier for my taste, so I may add some additional cayenne next time. My husband loved it so I will make it again. What a great recipe to keep the ingredients in the freezer and pantry for that night when you don't know what to make.
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
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- Calories: 510
- Calories from fat: 30%
- Fat: 17g
- Saturated fat: 4g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 3.7g
- Protein: 40g
- Carbohydrate: 48.7g
- Fiber: 5.8g
- Cholesterol: 112mg
- Iron: 4.4mg
- Sodium: 884mg
- Calcium: 63mg
- 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)
- 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.
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