Moroccan Chicken and Veggie Tagine

Name: Moroccan Chicken and Veggie Tagine Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Ingredients: 2 chicken breasts- cut in cubes; Marinade:; 1/4 cup honey; 1/3 cup lime juice; 1/2 bunch cilantro; 1 cup green olives stuffed in pimienteo chopped; 1/3 package Cuisine Mentor Moroccan Chicken Spice Blend; 2 tbs olive oil; 1 cup diced onions; 1/2 bell pepper cut to strips; 1 tbs garlic; 4 large carrots- cut into 1 peices; 4 medium potatos- cut into cubes; 2 cups chopped tomatos; 1 cup chicken stock; 1 can garbanzo beans; 1/2 cup chopped dates; 2/3 packages of spices; (the spices are basically sesame seeds cumin paprika hot chilli peppers tumeric poweder kosher salt black pepper and cinnamon)

Minutes to Prepare: 30
Minutes to Cook: 50

Number of Servings: 10

Ingredients

2 chicken breasts- cut in cubesMarinade:1/4 cup honey1/3 cup lime juice1/2 bunch cilantro1 cup green olives stuffed in pimienteo, chopped1/3 package Cuisine Mentor Moroccan Chicken Spice Blend2 tbs olive oil1 cup diced onions1/2 bell pepper cut to strips1 tbs garlic4 large carrots- cut into 1" peices4 medium potatos- cut into cubes2 cups chopped tomatos1 cup chicken stock1 can garbanzo beans1/2 cup chopped dates2/3 packages of spices (the spices are basically sesame seeds, cumin, paprika, hot chilli peppers, tumeric poweder, kosher salt, black pepper, and cinnamon)

Directions

marinade chicken overnight in the fridge. Heat pan and add oil, sautee the onions for 1min, then add the garlic, pepper and spices, sautee while stirring for 2 minutes, then add the chicken. Stir until chicken changes color then add the potatos and carrots. stir for 3 minutes. Add chicken stock and tomatoes and bring to a boil, reduce heat and let cook for 30 minutes, stirring occassionally. Add garbanzo beans and dates and cook for 10 minutes while stirring. Serve with brown rice and enjoy.

p.s. this is not a light meal, but it isn't bad for you. It has alot of nutrients, but maybe too many if you've had a full breakfast and a full lunch. So, I do not advise having this often. Maybe for a special occasion :)

Serving Size:�makes 10 one-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 323.0
Total Fat: 7.0 g
Cholesterol: 27.4 mg
Sodium: 497.5 mg
Total Carbs: 51.2 g
Dietary Fiber: 7.6 g
Protein: 17.0 g

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