Moroccan-Spiced Chicken Tagine (Shalene)

I made this recipe last night and it was really good. Everyone ate it. Brian and Garrett even had thirds!


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.

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 (or 1 ½ cup instant rice)
3 tablespoons chopped fresh cilantro leaves, for garnish

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.
2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous or rice, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous or rice with a fork. Serve sprinkled with cilantro. Per serving (based on 6): 380 calories, 50g carbohydrates, 23g protein, 10g fat, 45mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 6 to 8 servings.