Moroccan-Spiced Chicken Tagine
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- 1/4 teaspoon ground white pepper
- 2 1/2 cups chicken broth
- 1/2 cup chopped red onion
- 3 tablespoons golden raisins
- 1 cup uncooked couscous
- Carbohydrate 30 g(10%)
- Cholesterol 34 mg(11%)
- Fat 6 g(10%)
- Fiber 4 g(18%)
- Protein 14 g(29%)
- Saturated Fat 1 g(6%)
- Sodium 337 mg(14%)
- Calories 234
Preparation 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. 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.
Preparation 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. 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.
