Moroccan-Spiced Chicken Tagine

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless chicken thighs - cut 1/2" strips
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped red onion
1 cup	237ml	Zucchini - shredded (medium)
1/3 cup	20g / 0.7oz	Chopped drained sun-dried tomatoes
2 1/2 cups	592ml	Chicken broth
1		Garbanzo beans - (15 1/2 oz) - rinsed, drained
3 tablespoons	45ml	Golden raisins
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Crumbled saffron threads
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 cup	237ml	Uncooked couscous
3 tablespoons	45ml	Chopped fresh cilantro leaves - for garnish

Recipe Instructions

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.

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.

This recipe yields 6 to 8 servings.

Per serving (based on 6): 380 calories, 50g carbohydrates, 23g protein, 10g fat, 45mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-29-2002

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