Moroccan Chicken Tagine with Couscous



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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note