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Citrus Chicken Tagine

Citrus Chicken Tagine

Southern Living SEPTEMBER 2005

  • Yield: 8 servings (serving size: about 1 cup chicken mixture and 2/3 cup couscous)

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds skinless, boneless chicken thighs, coarsely chopped
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon saffron threads, crushed
  • 4 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup orange juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped orange sections (about 2 oranges)
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup sliced pitted kalamata olives
  • 3 tablespoons chopped lemon sections (about 1 lemon)
  • 5 cups hot cooked couscous
  • Flat-leaf parsley sprigs (optional)

Preparation

Heat the oil in a Dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice, salt, and black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 21%
  • Fat: 7.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.9g
  • Carbohydrate: 36.5g
  • Fiber: 3.8g
  • Cholesterol: 94mg
  • Iron: 2.2mg
  • Sodium: 459mg
  • Calcium: 58mg
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Citrus Chicken Tagine recipe

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