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.
Cooking Light JANUARY 2012
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.
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