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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken Tagine (Moroccan Chicken Stew)

Print this Recipe    Chicken Tagine (Moroccan Chicken Stew)

Yield: 4 servings

1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 garlic cloves, finely chopped
2 chicken breast halves (about 3/4 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1/2 cup low-salt chicken broth
1/4 cup chopped green olives
1 tablespoon grated lemon rind
1-1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (14-1/2-ounce) can plum tomatoes, undrained and chopped
4 cups hot cooked couscous
Cilantro sprigs (optional)

Preheat oven to 400 degrees. Combine first 5 ingredients in a
small bowl, and rub over chicken. Place chicken pieces in a 13 x
9-inch baking dish; add broth and the next 5 ingredients (broth
through tomatoes). Cover and bake at 400 degrees for 1 hour or
until chicken is done. Serve the tagine over couscous, and garnish
with cilantro sprigs, if desired. Yield: 4 servings (serving size:
4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous).

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