Moroccan-Spiced Chicken Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Kathy Lee, Valley Center, Calif. If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use. Ingredients:
3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips |
1/2 teaspoon salt |
2 tablespoons olive oil |
1/2 cup chopped red onion |
1 medium-sized zucchini, shredded |
1/3 cup drained and chopped sun-dried tomatoes |
2 1/2 cups chicken broth |
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained |
3 tablespoons golden raisins |
1 1/2 teaspoons ground cumin |
1 teaspoon crumbled saffron threads |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground white pepper |
1 cup uncooked couscous |
3 tablespoons chopped fresh cilantro leaves, for garnish |
Directions:
1. 1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
2. 2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.
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