Moroccan-Style Chicken Tagine

5 Reviews
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Serves 4 (serving size: 1 1/4 cups chicken mixture and 3/4 cup couscous)
By Deb Wise
January 2012
RECIPE BY Cooking Light

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.

 

Ingredients

  • 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

Nutritional Information

  • Calories 431
  • Fat 8.2g
  • Satfat 1g
  • Sodium 658mg

How to Make It

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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Ratings & Reviews

katnelson2009's Review

pinpuma
February 28, 2012
Accidentally made this a "one pot" meal by putting all liquids into the pot at the beginning and adding whole wheat cous cous at the end. Turned out okay and it took only 5 minutes to cook the butternut squash, which was cut into small cubes. Agree with other reviewers that spices, particularly the cinnamon and ginger, could be doubled. Added raisins, which taste good in the recipe.

zetafivealpha's Review

ChefAmandaLynn
February 06, 2012
I was really disappointed with this one. I wanted it to be good so bad because its SO healthy. But I like the rest found the cooking time to be inadequate to cook cubed squash. I also thought that the dish could have doubled the amount of spice called for, I actually added more to my plated dish. I did sub couscous with brown rice and that worked out fine. I wont make it again.

pinpuma's Review

katnelson2009
January 31, 2012
So glad to hear it wasn't just me who had problems with the cooking times! The butternut squash definitely needs 20-25 minutes depending on how done you like it. Overall I thought this dish had nice flavor, although I might think about subbing the butternut squash for sweet potato next time if I want something that's quicker to cook. I thought the couscous had great flavor, but it did need some olive oil and salt. I also agree that some onion or garlic would help round out the flavor.

sjdarji's Review

zetafivealpha
January 10, 2012
This was ok. The squash took more like 25 minutes to cook, rather than 5, so adjust your time frame accordingly. I had whole wheat cous cous on hand and no almonds or orange, so I omitted those. Good bones for a quick, healthy weeknight meal. Next time I might add an onion or some garlic to give it some depth of flavor.

ChefAmandaLynn's Review

sjdarji
January 07, 2012
A good but basic tagine recipe, the butternut squash was nowhere near tender in 5 minutes, should have been diced rather than cubed. Dont know how I made butternut squash before I had my serrated peeler, I waste so much less than cutting off the rind with a knife. Get your own at www.pamperedchef.com/withamandalynn