CITRUS CHICKEN TAGINE

Citrus Chicken Tagine image

From Cooking Light Magazine. You do not have to have a Tagine -- this dish can be made in a Dutch oven. Serve with hot cooked couscous.

Provided by DailyInspiration

Categories Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

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Ingredients

1 tablespoon olive oil
2 lbs boneless skinless chicken thighs (coarsely chopped)
2 cups onions, chopped
1 cup red bell pepper, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crushed
4 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1 cup orange juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups orange sections, chopped (about 2 oranges)
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/4 cup kalamata olive, pitted and sliced
3 tablespoons lemons, sections chopped (about 1 lemon)
5 cups hot cooked couscous
flat-leaf parsley sprig

Steps:

Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.

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