Chicken Tagine

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Tagines are flavorful Moroccan stews that are usually cooked in special clay cookware of the same name. The recipe for Chicken Tagine from Cooking Light is a delicious mixture of chicken and aromatic spices such as ginger, turmeric and paprika that does not necessarily need to be made in a tagine. The savory stew is traditionally served over couscous but you can also use rice or some other starch. If you do not have a tagine, which I do not, you can use any large non-stick skillet or pan. The only alterations I’ve made to this recipe were omitting chickpeas (a classic Moroccan ingredient) as it’s one of the few foods we dislike. The results of this dish are a light, but tasty stew that fills your home with the wonderful scents of spices. Enjoy!

Overall rating: 5 stars

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Tagine of Chicken and Chickpeas


From Cooking Light
Use all chicken thighs or all chicken breasts, if you prefer. This savory tagine blends paprika, ginger, and turmeric to season the chicken and sauce.


1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon olive oil
2 cups diced onion (about 2 medium)
2 cups chopped seeded plum tomato (about 3)
1/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh cilantro

Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan. Add onion; sauté 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 363 (24% from fat); FAT 9.7g (sat 1.6g,mono 4.5g,poly 2.6g); PROTEIN 44.9g; CHOLESTEROL 123mg; CALCIUM 70mg; SODIUM 646mg; FIBER 5.9g; IRON 3.6mg; CARBOHYDRATE 23g

Cooking Light, MAY 2006

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6 Comments »

  1. Susan said

    Hi, Dani –
    I love tagines (with chickpeas, I’m afraid ; ) ). They are pretty easy, tasty and a nice exotic addition to the diet, the typical American diet, that is. We got a tagine as a wedding gift, but you are right, it works equally well in a stovetop skillet. I used to cook it that way all the time. Your recipe is a far more lean version than mine. I think next time I’ll try it without the chicken skins.

  2. foodiedani said

    Hi Susan,
    I’d love to get my own tagine. I’ve actually never used another recipe other than this one. But it’s nice to splurge once in awhile. You should post your recipe too so I can try yours!

  3. Susan said

    Hi, Dani –

    Here’s the post. It was one of my “early” ones (not that I’ve been blogging so long that it’s ancient). : ]

    http://thewellseasonedcook.blogspot.com/2007/03/couscous-calling.html

  4. foodiedani said

    Thanks Susan! I’ll check it out!

  5. Oh, I think I’m going to try this. Saw it referenced in your other Chicken tagine post.

    Though, I really HATE cilantro, and will try subbing parsley.

  6. foodiedani said

    Hi Lost in Wonder,

    This one is soo much better than the other recipe! Try it out and let me know! And definitely try with parsley!

    Dani

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