Moroccan Chicken Tagine

HOWARD L. PUCKETT

Yield:

4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)

Recipe from

Nutritional Information

Calories 543
Caloriesfromfat 13 %
Fat 7.6 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 2.1 g
Protein 31.1 g
Carbohydrate 91.6 g
Fiber 10 g
Cholesterol 58 mg
Iron 5.5 mg
Sodium 548 mg
Calcium 121 mg

Ingredients

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous

Preparation

Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.

Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.

Preheat oven to 375°.

Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

Note: Store remaining cumin mixture in an airtight container for up to 6 months.

Note:

November 1997