Moroccan Chicken Tagine

By Lv2Cook

Ingredients

• 5 teaspoons cumin seeds
• 5 teaspoons coriander seeds
• 2 1/2 teaspoons whole allspice
• 5 teaspoons ground nutmeg
• 2 1/2 teaspoons ground ginger
• 1 1/4 teaspoons ground red pepper
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon olive oil
• 8 cups vertically sliced onion (about 2 pounds)
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon black pepper
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1/4 cup raisins
• 4 chicken thighs (about 2 pounds) skinned
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
• 4 cups hot cooked couscous

Preparation

Step 1

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.

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 375º.

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

Serving Size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous