Moroccan-Spiced Chicken Tagine

I love Thanksgiving.  I wait all year for the turkey, the sweet potatoes, the cranberry sauce, and the pumpkin cheesecake.  I look forward to the cooking, the eating, and especially the leftovers.  After all, the sweet potatoes and cranberry sauce often taste better the next day.  But even with my love of leftovers, I’ll admit they lose their luster after three straight days.  I wait all year for the Thanksgiving feast and, inevitably, I find myself ready to move on to different foods with very different flavors.  

My first thought was to break the monotony with Mexican, Greek, or Italian food, but I eat that quite frequently, too.  I was on a quest to find something completely and totally different from not only Thanksgiving, but my normal routine.  And man, did this tagine fit the bill.

It was full of flavor, simple to make, and unlike pretty much any dish I’d ever made.  After only a couple of bites, I knew that I’d be having this dish again.  Luckily, it was not only delicious but also healthy, easy to prepare, and provided me with a couple of lunches.  I’m never one to complain about one-pot meals, especially when they’re this tasty!

Moroccan-Spiced Chicken Tagine

from www.epicurious.com

printer-friendly recipe

Ingredients:

2 TBSP olive oil 

3/4 lb. boneless, skinless chicken breasts, cut into two-inch chunks 

1/2 tsp. salt 

1 medium red onion, chopped 

2 medium-sized zucchini, cut into 1/2-inch thick slices 

1/3 c. drained and chopped sun-dried tomatoes 

2 1/2 c. low-sodium chicken broth 

1 (15 oz.) can garbanzo beans, rinsed and drained 

1/3 c. golden raisins 

1 1/2 tsp. ground cumin 

1 tsp. crumbled saffron threads 

1/2 tsp. ground allspice 

1/2 tsp. ground nutmeg 

1 tsp. black pepper 

1 c. uncooked couscous (I used whole wheat)

3 TBSP chopped fresh cilantro leaves, for garnish

3 TBSP toasted pine nuts, for garnish

Directions:

1.  Place the olive oil in a large Dutch oven over medium heat. 

2.  Sprinkle the chicken with salt, then add to the pot along with the onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about five to seven minutes.

3.  Add all remaining ingredients except the couscous, cilantro, and pine nuts. Bring to a boil over high heat. 

4.  Stir in the couscous, cover, and remove from the heat. Let stand for seven minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro and pine nuts.

one year ago: fool-proof holiday fudge

two years ago: lighter butternut squash soup