Chicken Tagine

Prep 15 min
Total 60 min
Ingredients 16
Servings 6

Sunny Morocco is famous for many varieties of stew called tagine. Meat or poultry is simmered in a clay cooking vessel with broth, vegetables, olives and spices such as cinnamon, cumin, ginger and turmeric. Our version is cooked in a large skillet, as the traditional clay cooking vessels are hard to find.

By Betty Crocker Kitchens

Updated June 9, 2010

Make with

Progresso Broth

Ingredients

1

tablespoon vegetable oil
3- to 3 1/2-lb cut-up whole chicken
1

medium onion, sliced
2

cloves garlic, finely chopped
1/4

cup chopped fresh cilantro
1

teaspoon ground cumin
1

teaspoon ground turmeric
1

teaspoon ground ginger
1

teaspoon salt
1

cinnamon stick (2 inches long)
1

cup Progresso™ chicken broth (from 32-oz carton)
1

can (14.5 oz) diced tomatoes, undrained
1

cup dried plums, cut into bite-size pieces
1/2

cup pitted whole green olives
1

small lemon, cut into fourths
Hot cooked couscous or rice, if desired

Steps

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1

In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.
2

Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
3

Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Serve over couscous.

Cooking chicken with the skin on adds to the flavor, not the fat. Research has found that the fat doesn't transfer to the meat during cooking. So go ahead and leave the skin on—it helps keep juices in, creates more moist and tender met, and boosts the flavor. Then, once the chicken is cooked, remove the skin and throw it away to save on fat, calories and cholesterol.