Moroccan Chicken Tagine

Yield: 4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)

Ingredients

• 5  teaspoons  cumin seeds
• 5  teaspoons  coriander seeds
• 2 1/2  teaspoons  whole allspice
• 5  teaspoons  ground nutmeg
• 2 1/2  teaspoons  ground ginger
• 1 1/4  teaspoons  ground red pepper
• 1 1/4  teaspoons  ground cinnamon
• 1  teaspoon  olive oil
• 8  cups  vertically sliced onion (about 2 pounds)
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  sugar
• 1/2  teaspoon  black pepper
• 1  (10 1/2-ounce) can low-salt chicken broth
• 1/4  cup  raisins
• 4  chicken thighs (about 2 pounds), skinned
• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 4  cups  hot cooked couscous

Preparation

Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.

Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.

Preheat oven to 375°.

Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

Note: Store remaining cumin mixture in an airtight container for up to 6 months.

Nutritional Information

Calories:

543 (13% from fat)

Fat:

7.6g (sat 1.7g,mono 2.4g,poly 2.1g)

Protein:

31.1g

Carbohydrate:

91.6g

Fiber:

10g

Cholesterol:

58mg

Iron:

5.5mg

Sodium:

548mg

Calcium:

121mg