Moroccan Chicken Tagine

Moroccan Chicken Tagine
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 ½ teaspoons whole allspice
  • 5 teaspoons cumin seeds
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 5 teaspoons coriander seeds
  • ¼ cup raisins
  • 2 ½ teaspoons ground ginger
  • 5 teaspoons ground nutmeg
  • + 10 more ingredients
    • 1 teaspoon olive oil
    • 1 ¼ teaspoons ground red pepper
    • 1 ¼ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 4 chicken thighs (about 2 pounds), skinned
    • 4 cups hot cooked couscous
    • 1 ½ teaspoons sugar
    • ½ teaspoon black pepper
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • 8 cups vertically sliced onion (about 2 pounds)

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...

View full recipe at My Recipes

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