Morracan Chicken Tagine

By mdyess

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

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 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