Morroccan Tagine-Style Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-6 boneless skinless chicken thighs (substitute chicken breast OK)-salt and pepper to taste-1 tbsp extra virgin olive oil-4 cloves garlic, smash and minced-1 medium onion, diced-1/2 tsp coriander, ground-1/2 tsp cardamom seed, ground-1/2 tsp ground turmeric-1/2 tsp cinnamon-1/2 tsp cumin-1 1/2 cups vegetable or chicken broth- 1 15 oz can chickpeas, drained and rinsed-1 large can of diced tomatoes, drained-1/2 cup golden raisins, packed-6 T slivered almonds, roasted (optional)
Lightly season thighs with salt and pepper and set aside. In a large skillet, heat 1 T of oil on medium heat. Add garlic and sweat 1-2 minutes. Add onion, sauteeing for an additional 2 minutes.
Push onions to the edges of the skillet and place chicken thighs into skillet, shiny side down. Brown for 3-4 minutes, then turn over and brown for another 3-4 minutes. Add the rest of the spices, vegetable broth, chickpeas, tomatoes and raisins, stir and cover. Simmer for 25-30 minutes, stirring occasionally. Serve on a bed of couscous and top with roasted slivered almonds.
Number of Servings: 6
Recipe submitted by SparkPeople user AQUINTEN.
Push onions to the edges of the skillet and place chicken thighs into skillet, shiny side down. Brown for 3-4 minutes, then turn over and brown for another 3-4 minutes. Add the rest of the spices, vegetable broth, chickpeas, tomatoes and raisins, stir and cover. Simmer for 25-30 minutes, stirring occasionally. Serve on a bed of couscous and top with roasted slivered almonds.
Number of Servings: 6
Recipe submitted by SparkPeople user AQUINTEN.
Nutritional Info Amount Per Serving
- Calories: 280.1
- Total Fat: 8.1 g
- Cholesterol: 57.3 mg
- Sodium: 527.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.3 g
- Protein: 19.3 g
Member Reviews
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COURTPHX
Really enjoy this (so did my non-Spark boyfriend)! I was expecting a little more punch from the spices, so I think next time I make it I will use the same mixture used in the recipe as a dry rub for the chicken and sear it on before adding all the other ingredients (and the same amount of spices). - 4/13/13
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MOONQT3
The recipe was really good but the chicken was terrible. Next time I will make this as a side dish and marinate the chicken in the spices then grill it. It tasted like boiled bland chicken. Also the Cardamom was $10 so I used Gram Marsala which is a mix of all the seasonings except the turmeric. - 3/16/11
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ADUNCAN73
My husband made this recipe w/out the raisins or almonds on top of cous cous, and it was fabulous - we've decided to make this regularly. He made it for my parents when visiting recently & they commented that this was better than any restaurant food (after some really nice dinners out). Yum! - 3/15/08