CHICKEN TAGINE

Chicken Tagine image

Recipe is from Cooking Light magazine. There are several recipes for this already posted but I really liked the ingredients in this one. Serve alongside roasted or steamed green beans with slivered almonds.

Provided by Babs in Toyland

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cloves garlic, finely chopped
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 cup reduced-sodium chicken broth
1/4 cup chopped green olives
1 tablespoon grated fresh lemon rind
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 (14 1/2 ounce) can plum tomatoes, undrained and chopped
4 cups hot cooked couscous
1 sprig cilantro (optional)

Steps:

Combine first 5 ingredients in a small bowl, and rub over chicken.
Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes).
Cover and bake at 400 degrees for 1 hour or until chicken is done.
Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 295.3, Fat 10.6, SaturatedFat 2.8, Cholesterol 61.5, Sodium 260.8, Carbohydrate 29, Fiber 2.9, Sugar 2.1, Protein 20.5

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