ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Moroccan Chicken Tagine

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 375°.

  4. 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.

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