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
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