Moroccan Chicken Tagine with Couscous

recipe

Yield:

4 servings (serving size: 3/4 cup couscous, 1 breast half or 1 thigh and 1 drumstick, about 2/3 cup sauce, 1 1/2 teaspoons honey, and 1 1/2 teaspoons almonds)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 1 Hour, 22 Minutes

Nutritional Information

Calories 434
Fat 8.5 g
Satfat 1.4 g
Protein 34.8 g
Carbohydrate 57.6 g
Cholesterol 87 mg
Iron 3.3 mg
Sodium 976 mg
Caloriesfromfat 18 %
Fiber 7.0 g
Calcium 84 mg

Ingredients

1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 teaspoons olive oil, divided
Cooking spray
2 medium onions, cut into wedges
4 garlic cloves, halved lengthwise
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/2 cup golden raisins
2 medium carrots, cut into thirds 3/4 cup water
1 cup uncooked whole wheat couscous
1/4 cup chopped fresh parsley
2 tablespoons honey
2 tablespoons slivered almonds, toasted

Preparation

Combine first 9 ingredients in a small bowl. Rub chicken with the spice mixture.

Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium heat. Add chicken; cook 6 minutes, turning to brown on all sides. Remove chicken from pan; keep warm.

Heat remaining 1 teaspoon oil in pan. Add onions and garlic; sauté 2 minutes or just until lightly browned. Add 1 1/3 cups broth, scraping bottom of pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 50 minutes. Stir in raisins and carrots; cook, uncovered, 20 minutes or until carrots are tender.

Meanwhile, bring remaining broth and 3/4 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add parsley; fluff with a fork. Serve chicken mixture over couscous. Drizzle honey evenly over chicken mixture, and sprinkle with almonds.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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