Chicken Tagine
- Minutes to Prepare:
- Minutes to Cook:
- 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 tspNote: 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.
- 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.
- 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.
Nutritional Info 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
Member Reviews