Moroccan-Style Chicken Tagine

Fragrant spices punctuate Moroccan-Style Chicken Tagine. This savory North African stew is made with chicken, chickpeas, couscous and butternut squash. Tagine gets its name after the special earthenware pot that it's usually cooked in.



Serves 4 (serving size: 1 1/4 cups chicken mixture and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 431
Fat 8.2 g
Satfat 1 g
Sodium 658 mg


1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground red pepper
2 1/2 cups chopped skinless, boneless chicken breast
1 tablespoon olive oil
1 cup (1/2-inch) cubed peeled butternut squash
1/2 cup fat-free, lower-sodium chicken broth
1 (15-ounce) can no-salt-added chickpeas, drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cups boiling water
1 cup uncooked couscous
1/4 cup toasted sliced almonds
1 teaspoon grated orange rind


Combine salt, cumin, cinnamon, ginger, and red pepper. Sprinkle mixture over chicken. Heat a large skillet over ­medium-high heat. Add olive oil. Sauté chicken 4 minutes. Stir in butternut squash, chicken broth, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until squash is tender. Combine boiling water and couscous. Cover; let stand 5 minutes. Stir in almonds and orange rind.