Chicken Tagine (moroccan Chicken Stew)
Ingredients
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 garlic cloves, finely chopped
- 2 chicken breast halves (about 3/4 pound), skinned
- 2 chicken drumsticks (about 1/2 pound), skinned
- 2 chicken thighs (about 1/2 pound), skinned
- 1/2 cup low-salt chicken broth
- 1/4 cup chopped green olives
- 1 tablespoon grated lemon rind
- 1-1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (14-1/2-ounce) can plum tomatoes, undrained and chopped
- 4 cups hot cooked couscous
- Cilantro sprigs (optional)
Instructions
Yield: 4 servings. Preheat oven to 400 degrees. Combine first 5 ingredients in a small bowl, and rub over chicken. Place chicken pieces in a 13 x 9-inch baking dish; add broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400 degrees for 1 hour or until chicken is done. Serve the tagine over couscous, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous).
