MOROCCAN CHICKEN TAGINE

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Moroccan Chicken Tagine image

This is from Cooking Light and is a bit different then the other Chicken tagines posted Note: Store remaining cumin mixture in an airtight container for up to 6 months

Provided by wicked cook 46

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

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
2 lbs vertically sliced onions
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2 ounce) can low sodium chicken broth
1/4 cup raisins
2 lbs skinless chicken thighs (4)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
4 cups hot cooked couscous

Steps:

  • Place cumin seeds, coriander seeds and the whole allspice 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.

Nutrition Facts : Calories 769.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 188.4, Sodium 859.8, Carbohydrate 100.4, Fiber 13.3, Sugar 17.9, Protein 61

*** Explore more Moroccan Chicken Tagine Recipes »

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