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 Cooking Light

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Nutritional Information

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

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

  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.
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