We substituted the spices for a jarred Moroccan spice and added those spices that were not listed on the label. We used both golden and regular raisins. And, we cooked this in a tagine. It turned out great...the spices were just right, not overbearing. We will make this again.
Moroccan Chicken Tagine
HOWARD L. PUCKETT
More From Cooking Light
Amount per serving
- Calories: 543
- Calories from fat: 13%
- Fat: 7.6g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2.1g
- Protein: 31.1g
- Carbohydrate: 91.6g
- Fiber: 10g
- Cholesterol: 58mg
- Iron: 5.5mg
- Sodium: 548mg
- Calcium: 121mg
- 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
- 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.
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