Chicken Tagine

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Chicken Tagine

Chicken Tagine
2 tbsp. extra virgin olive oil
1 cup chopped onion
4 small Raley's boneless, skinless chicken breasts or 6 thighs, cut into 1-inch chunks
3/4 cup reduced-sodium chicken broth
1/4 cup chopped dried apricots
1/4 cup dried cherries
1 tsp. kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. Freshly ground pepper
1/2 cup slivered almonds, toasted
3 cups cooked couscous

Prep: 15 minutes, Cook: 25 minutes, Serves: 4

1. Heat oil in a large skillet and cook onion over medium heat for 5 minutes. Add chicken and sauté over medium-high heat for 10 minutes more, stirring frequently. Remove from skillet and keep warm.

2. Add broth, dried fruit and seasonings to the skillet. Cook for 5 minutes or until broth is slightly thickened and reduced by half. Return chicken to skillet and cook for 5 minutes more. Top with almonds and serve over couscous.

*To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.

Nutritional Information:
480 calories, 36 g protein, 16 g total fat (2.5 g sat.), 45 g carbohydrate, 5 g fiber, 11 g sugar, 75 mg cholesterol, 750 mg sodium, 10 points


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