Moroccan-Spiced Chicken Tagine

Moroccan-Spiced Chicken Tagine
Moroccan-Spiced Chicken Tagine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    pound boneless skinless chicken thighs cut 1/2" strips

  • 1/2

    teaspoon salt

  • 2

    tablespoons olive oil

  • 1/2

    cup chopped red onion

  • 1

    medium zucchini shredded

  • 1/3

    cup chopped drained sun-dried tomatoes

  • 2 1/2

    cups chicken broth

  • 1

    can garbanzo beans - (15 1/2 oz) rinsed, drained

  • 3

    tablespoons golden raisins

  • 1 1/2

    teaspoons ground cumin

  • 1

    teaspoon crumbled saffron threads

  • 1/2

    teaspoon ground allspice

  • 1/2

    teaspoon ground nutmeg

  • 1/4

    teaspoon freshly-ground white pepper

  • 1

    cup uncooked couscous

  • 3

    tablespoons chopped fresh cilantro leaves for garnish

Directions

Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro. This recipe yields 6 to 8 servings. Per serving (based on 6): 380 calories, 50g carbohydrates, 23g protein, 10g fat, 45mg cholesterol.

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