Moroccan Chicken Tagine

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 16.0 g
  • Cholesterol: 57.1 mg
  • Sodium: 69.6 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 17.1 g

View full nutritional breakdown of Moroccan Chicken Tagine calories by ingredient



Number of Servings: 4

Ingredients

    Ras El Hanout Spice Blend:
    2 tsp ground ginger
    2 tsp ground cardamon
    2 tsp ground mace
    1 tsp cinnamon
    1 tsp ground allspice
    1 tsp ground coriander seeds
    1 tsp ground nutmeg
    1 tsp turmeric
    1/2 tsp ground black pepper
    1/2 tsp ground white pepper
    1/2 tsp ground cayenne pepper
    1/2 tsp ground anise seeds
    1/2 cup Olive Oil
    6 cloves garlic

    4 chicken legs, skinned and split

    12 dried Prunes, diced
    12 dried Apricots, diced
    2 cups Onions, chopped
    1 cup cherry tomatoes, halved

Directions

Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.

Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.

Place the marinated chicken into a large pot along with dried apricots, prunes, onions, saffron, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-low heat. Simmer for 1-2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.


Number of Servings: 4

Recipe submitted by SparkPeople user STEPH6501.