Moroccan Chicken Tagine

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by: Cutie Chef






Moroccan cooks have a light touch with the spices - ginger, cinnamon, cumin-that give their cuisine its identity. This dish calls for saffron, which you should buy in a relatively large amount, such as an ounce, to make it more affordable. If you decide to add the olives, be sure to use good-quality ones, rather than bland canned ripe olives. Serve the chicken and its wonderfully light sauce with rice or couscous in warmed soup plates. Makes 4 main-course servings.




ingredients

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serves: 4

1/2 cup sliced almonds

in Sautéed Chicken Butter recipe

2 tablespoons olive oil

4 cloves garlic (finely chopped)

2 jalapeno chiles (seeded and finely chopped)

1 onion (finely chopped)

piece 1-inch fresh ginger (peeled and grated)

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon ground cloves

2 chipotle chiles (soaked in warm water for 30 minutes, drained, seeded, and finely chopped)

2 cups chicken broth (preferably brown chicken broth)

4 tomatoes (peeled, seeded, and chopped)

1/2 teaspoon saffron threads (soaked in 1 tablespoon water for 30 minutes)

1/2 cup pitted black olives (optional)

2 tablespoons diced preserved lemon (homemade or store-bought)

Salt

Pepper

Harissa (homemade, or store-bought)

Nutrition Facts
Moroccan Chicken Tagine

Servings Per Recipe: 4

Amount per Serving

Calories: 211

  • Total Fat: 15.7 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 169.4 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 5.3 g
  • Protein: 6.9 g
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preparation

1.  Preheat the oven to 350°F. Spread the almonds on a pie pan and toast in the oven, stirring occasionally, for about 12 minutes, or until they are fragrant and have taken on color. Pour onto a plate and let cool.

2.  Cook the chicken as directed. While the chicken is cooking, in a sauté pan, heat the oil over medium-high heat. Add the garlic, jalapeno chiles, and onion and cook, stirring occasionally, for 10 minutes, or until the onion is translucent. Add the ginger, cinnamon, cumin, paprika, cloves, and chipotle chiles and cook for 1 minute more. Add the broth, tomatoes, and the saffron and its soaking water and bring to a simmer.

3.  Just before serving, add the olives and lemon to the sauce and simmer for about 2 minutes. Season with salt (it may not need any because of the lemons and olives) and pepper. When the chicken is ready, place in warmed soup plates and ladle the sauce over the top. Sprinkle almonds over each serving. Pass the harissa at the table.

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