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Chicken Tagine

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Chicken Tagine
  • Prep 15 min
  • Total 60 min
  • Ingredients 16
  • Servings 6
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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 Pillsbury Kitchens
Updated Jun 9, 2010

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition Information

370 Calories, 18g Total Fat, 29g Protein, 23g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
920mg
38%
Potassium
650mg
19%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
15%
Sugars
13g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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