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Morrocan Chicken Tagine
By poisoneyes | July 25, 2008
Ingredients
5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous
Preparation
Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
Preheat oven to 375°.
Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
Note: Store remaining cumin mixture in an airtight container for up to 6 months.
Yield
4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)
Nutritional Information
CALORIES 543(13% from fat); FAT 7.6g (sat 1.7g,mono 2.4g,poly 2.1g); IRON 5.5mg; CHOLESTEROL 58mg; CALCIUM 121mg; CARBOHYDRATE 91.6g; SODIUM 548mg; PROTEIN 31.1g; FIBER 10g
Cooking Light, NOVEMBER 1997
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