Tagine of Moroccan Chicken

Tagine of Moroccan Chicken

16

"Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron, a spice used in Mediterranean cuisine, by crushing its threads before adding to the tagine."
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Ingredients

40 m servings 211 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm.
  2. Cook onion in same skillet 7 minutes. Add garlic salt, cinnamon, ginger, cumin, and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.
  3. Serve chicken stew garnished with toasted, slivered almonds and chopped fresh cilantro on a bed of couscous, if desired.
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Reviews

16
  1. 23 Ratings

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Most helpful positive review

I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second tim...

Most helpful critical review

I thought this was really good; the combination of spices is very interesting. My kids were pretty neutral about it, and my husband wouldn't eat it. Needless to say that I won't be making this...

I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second tim...

We just prepared this dish for New Year's Eve. We followed the recipe as stated except used chicken breasts. It was DELICIOUS! I figured it would be too sweet, but it was not at all, we will ...

This was an instant favorite! I used boneless, skinless chicken breasts cut into chunks and marinated them for about an hour in a few dashes of soy sauce with the spice mixture. Then I sauteed...

I thought this recipe was great! I made just a few changes. I used half of the honey called for(in hindsight I should've either used all of it or halved the cinnamon ), I used chicken breasts i...

I was skeptical about the mix of spices, honey, and tomatoes in this dish. But it was such a crowd pleaser! There we no leftovers. I did not use saffron and it turned out just fine.

This was very easy to make and quite tasty. Next time I will make it with boneless chicken.

thought it was very good. Easy to prepare and not 'weird' - I'm feeding a 2 1/2 year old! I only added half of the honey and it was still very good.

I thought this was really good; the combination of spices is very interesting. My kids were pretty neutral about it, and my husband wouldn't eat it. Needless to say that I won't be making this...

Great recipe! I didn't use saffron this time because I didn't have any but I will next time. Using bone-in tights really adds to the rich flavours.