Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.

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  • Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.

  • Preheat oven to 375°.

  • Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

  • Note: Store remaining cumin mixture in an airtight container for up to 6 months.

Nutrition Facts

543 calories; calories from fat 13%; fat 7.6g; saturated fat 1.7g; mono fat 2.4g; poly fat 2.1g; protein 31.1g; carbohydrates 91.6g; fiber 10g; cholesterol 58mg; iron 5.5mg; sodium 548mg; calcium 121mg.
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