Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a small bowl, and rub over chicken.
  2. Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes).
  3. Cover and bake at 400 degrees for 1 hour or until chicken is done.
  4. Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.

Reviews

(7)
Most Helpful

Hey..! Its have tasty sound i really wondered
Shimano Reels

vikrampareek July 28, 2010

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!!

kda949 June 25, 2010

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.

angelak November 11, 2008

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