
Moroccan Chicken Tagine

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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)
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
preparation

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