Moroccan Tagine With Chicken and Dates Recipe

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Moroccan Tagine With Chicken and Dates
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Ingredients
20
Count
Nutrition
592
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
  2. In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
  3. Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
  4. Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
  5. When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 591.66 Kcal (2477 kJ)
Calories from fat 249.13 Kcal
% Daily Value*
Total Fat 27.68g 43%
Cholesterol 16.8mg 6%
Sodium 139.68mg 6%
Potassium 1024.39mg 22%
Total Carbs 80.16g 27%
Sugars 59.38g 238%
Dietary Fiber 8.89g 36%
Protein 14.86g 30%
Vitamin C 5.2mg 9%
Vitamin A 0.4mg 12%
Iron 2.4mg 13%
Calcium 161.6mg 16%
Amount Per 100 g
Calories 169.05 Kcal (708 kJ)
Calories from fat 71.18 Kcal
% Daily Value*
Total Fat 7.91g 43%
Cholesterol 4.8mg 6%
Sodium 39.91mg 6%
Potassium 292.69mg 22%
Total Carbs 22.9g 27%
Sugars 16.97g 238%
Dietary Fiber 2.54g 36%
Protein 4.24g 30%
Vitamin C 1.5mg 9%
Vitamin A 0.1mg 12%
Iron 0.7mg 13%
Calcium 46.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sugar

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