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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 388.1
  • Total Fat: 7.2 g
  • Cholesterol: 61.1 mg
  • Sodium: 750.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 26.0 g

View full nutritional breakdown of Chicken Tagine calories by ingredient
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Chicken Tagine

Submitted by: BIGGIRL2082010

Introduction

This tagine was inspired by several yummy versions I've had at the homes of friends of mine - friends from Morocco, Algeria, Tunisia, Egypt - everyone seems to have their own variant.

I cook this dish in a tagine (a special container - that one with the cone-shaped lid), but have also made it in a regular, large, sauce pan. I believe it would also work in a slow cooker, but haven't tried that.

I've used a whole chicken, cut up, but feel free to use only chicken breasts or thighs. Personally, I find that bone-in chicken is *way* more flavourful, but your mileage may vary.
This tagine was inspired by several yummy versions I've had at the homes of friends of mine - friends from Morocco, Algeria, Tunisia, Egypt - everyone seems to have their own variant.

I cook this dish in a tagine (a special container - that one with the cone-shaped lid), but have also made it in a regular, large, sauce pan. I believe it would also work in a slow cooker, but haven't tried that.

I've used a whole chicken, cut up, but feel free to use only chicken breasts or thighs. Personally, I find that bone-in chicken is *way* more flavourful, but your mileage may vary.

Number of Servings: 10

Ingredients

    - 3 lbs. skinless, bone-in chicken (I got a whole chicken and cut it up into large pieces)
    - 2 tbsp extra virgin olive oil
    - 1 medium potato, cut in eighths.
    - 1 small sweet potato, cut in eighths
    - 2 medium onions, coarsely diced
    - 4 cloves garlic, coarsely chopped
    - 1 cup chicken broth
    - 1 cup diced green bell pepper
    - 1 cup diced zucchini
    - 1 cup diced carrot
    - 1 cup diced eggplant
    - 3 plum tomatoes, diced
    - 1 lemon, quartered, plus the juice of half a lemon
    - 10 sprigs or so or parsley
    - 1 tbsp paprika
    - 1 tbsp ground cumin
    - 1 tbsp ground coriander
    - 1 tsp powdered cinnamon
    - salt to taste - I used about 2 tsp

    Note: calories are calculated based on 1 cup servings, and include skinless chicken. If you leave the skin on, this will be a much higher-calorie dish.

Directions

- Heat the oil in a large frying pan, and brown the chicken pieces in batches, removing the browned pieces to a plate as they get done.
- In the same oil, saute the onions, ginger and garlic until the onions are translucent
- Add the chicken back to the pan
- Throw in the spices and a bit of salt, stir-fry for a couple of minutes.
- Add the potatoes and yams and saute for a minute or two
- Add the rest of the diced vegetables, the whole lemon, and a cup of chicken broth
- Cook, covered, on low heat until the vegetables are done and the chicken is falling off the bone (about an hour)
- Add the parsley, taste for spices and adjust. Cook for another minute or two, then turn off the flame.
- Squeeze the juice from a lemon half all over the stew.

- Serve hot with couscous or pita bread. There will be LOTs of sauce - use the bread or couscous to sop up the sauce!

- Makes 10 to 12 servings - 1 cup per serving.


Number of Servings: 10

Recipe submitted by SparkPeople user BIGGIRL208.






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