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Chicken Tagine Stew

Chicken Tagine Stew

Nutrition Facts
  • cal. (kcal) 507
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 31 mins
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by 5 people
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Ingredients

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  • 1 tablespoon olive oil
  • 3/4 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 large onion, peeled and chopped
  • 3/4 pound small potatoes, scrubbed and cut into 1/2-inch pieces
  • 1/2 pound carrots, peeled and cut into 1/4-inch coins
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pound zucchini, cut into bite-size cubes
  • 1 15 - ounce can chickpeas, drained and rinsed
  • 3/4 teaspoon plus 1/2 teaspoon salt
  • 2 cups cooked couscous

Directions

  1. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook for 2 minutes per side, until browned. Remove to a plate and reserve.
  2. Add onion and cook for 3 minutes, stirring occasionally. Reduce heat if onions start to burn. Stir in potatoes, carrots, broth, cinnamon, cumin and cayenne. Simmer, covered, on medium heat for 10 minutes. Add zucchini, chickpeas, 1/4 teaspoon of the salt and reserved chicken. Simmer, covered, for an additional 12 to 14 minutes or until vegetables are tender. Stir occasionally.
  3. Serve stew over cooked couscous. Sprinkle 1/8 teaspoon salt over top before serving.

Nutrition Information for Chicken Tagine Stew

Servings Per Recipe: 4
PER SERVING: 507 cal., 10 g total fat (2 g sat. fat), 83 mg chol., 666 mg sodium, 73 g carb. (12 g fiber), 32 g pro.