Prep 30 mins
Cook 1 hr
Recipe is from Cooking Light magazine. There are several recipes for this already posted but I really liked the ingredients in this one. Serve alongside roasted or steamed green beans with slivered almonds.
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 cloves garlic, finely chopped
- 2 chicken breast halves, skinned
- 2 chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄4 cup chopped green olives
- 1 tablespoon grated fresh lemon rind
- 1 1⁄2 teaspoons lemon juice
- 1⁄4 teaspoon salt
- 1 (14 1/2 ounce) can plum tomatoes, undrained and chopped
- 4 cups hot cooked couscous
- 1 sprig cilantro (optional)
- Combine first 5 ingredients in a small bowl, and rub over chicken.
- Place chichen pieces in a 13 X 9-inch baking dish; add the 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 the couscous, and garnish with cilantro sprigs, if desired.
Hey..! Its have tasty sound i really wondered
Really good! I didn't have any green olives, I will have to try it again with them. It was really good, but it seemed like it was missing something. I did add a can of drained garbanzo beans- because they are yummy and authentic. The lemon rind was my favorite taste in here- so next time I will add more, more garlic too (I love my garlic!) and I might try a dash of cayenne like someone suggested. I served it with couscous. I will make this one again- it is SOOOO EASY!!
This was super easy and very flavourful. I followed the recipe except that I omitted the extra salt and used boneless skinless chicken breasts and thighs. I was surprised that there are no onions in this, but I didn't miss them! I served over whole wheat couscous, but will try leftovers over rice.