Morracan Chicken Tagine

Morracan Chicken Tagine
Morracan Chicken Tagine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    teaspoons cumin seeds

  • 5

    teaspoonscorlanderseeds

  • 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

Directions

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 3750• Add broth, and cook, uncovered, 30 minutes. Add raisins, cnicken, and chickpeas; cover and bake chicken mixture at 3750 for 30 minutes. Serve with couscous. Note: Store remaining cumin mixture in an airtight container for up to 6 months. Yield: 4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous) CALORIES 543 (13% from fat); FAT 7.6g (sat 1.7g,mono 2.4g,poly 2.1g); PROTEIN 31.1g; CHOLESTEROL 58mg; CALCIUM 121mg; SODIUM 548mg; FIBER 109; IRON 5.5mg; CARBOHYDRAT_~ 91.6g

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