Name: Moroccan-Spiced Chicken Tagine
Ingredients: 3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips; 1/2 teaspoon salt; 2 tablespoons olive oil; 1/2 cup chopped red onion; 1 medium-sized zucchini, shredded; 1/3 cup drained and chopped sun-dried tomatoes; 2 1/2 cups chicken broth; 1 can (15 1/2 ounces) garbanzo beans, rinsed and drained; 3 tablespoons golden raisins; 1 1/2 teaspoons ground cumin; 1 teaspoon crumbled saffron threads; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground white pepper; 1 cup uncooked couscous; 3 tablespoons chopped fresh cilantro leaves, for garnish

Kathy Lee, Valley Center, Calif.
If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

Ingredients

3

/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips

1

/2 teaspoon salt

2

tablespoons olive oil

1

/2 cup chopped red onion

1

medium-sized zucchini, shredded

1

/3 cup drained and chopped sun-dried tomatoes

2

1/2 cups chicken broth

1

can (15 1/2 ounces) garbanzo beans, rinsed and drained

3

tablespoons golden raisins

1

1/2 teaspoons ground cumin

1

teaspoon crumbled saffron threads

1

/2 teaspoon ground allspice

1

/2 teaspoon ground nutmeg

1

/4 teaspoon ground white pepper

1

cup uncooked couscous

3

tablespoons chopped fresh cilantro leaves, for garnish

Need to make a substitution?

Preparation

Step 1
1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
Step 2
2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.

Ingredients

Preparation

Step 1

Step 2

Recipe notes