Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
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Moroccan stews—typically complex mixtures of spices, fruits, vegetables, and meat—provide ideal opportunities to balance tastes. In this dish, briny olives counter the sweetness of dried fruit and sautéed onions. Sautéeing the spices draws out their essences and makes them more potent.

Recipe by Cooking Light March 2008


Recipe Summary test

6 servings (serving size: 2/3 cup chicken mixture and 1/2 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Place chicken on a plate, and keep warm.

  • Add onion to pan; sauté for 4 minutes or until golden. Add ginger and garlic; sauté for 30 seconds. Stir in turmeric, cumin, fennel seeds, and cinnamon; sauté for 15 seconds, stirring constantly. Return chicken to pan. Add apricots and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove from heat; stir in cilantro and rind. Serve over couscous.

  • Wine note: This dish tantalizes your tongue with its lush fruit textures and the balance between sweet and savory flavors. It needs a wine that is equally rich and complex, as well as one that can really hold up to the sweetness of the dried fruit. A ripe German riesling is an ideal partner, because it mirrors both the fruitiness and the voluptuous textures of the tagine. An utterly gorgeous example is the Dr. Loosen Ürziger Würzgarten Riesling Spätlese 2006 from the Mosel region, about $ —Karen MacNeil

Nutrition Facts

334 calories; calories from fat 27%; fat 10.1g; saturated fat 2.2g; mono fat 5.3g; poly fat 1.8g; protein 18.8g; carbohydrates 40.5g; fiber 3.7g; cholesterol 50mg; iron 2.4mg; sodium 568mg; calcium 45mg.