Chicken “Tagine” with Herbed Orange Couscous

This colourful aromatic stew is much easier to make than it looks.

Chicken “Tagine” with Herbed Orange Couscous
Chicken “Tagine” with Herbed Orange Couscous
Servings Prep Time Cook Time
4 15minutes 30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Instructions
  1. Heat a non-stick, high-sided skillet or sauté pan over medium-high heat; add oil. Brown chicken, turning once, about 4 minutes. Stir in onion, carrot, celery and garlic; cook, stirring, until vegetables begin to soften, about 3 minutes. Stir in tomatoes, ginger, cumin, cinnamon and turmeric; cook for 1 minute.
  2. Stir in broth, chickpeas, raisins, apricots, olives, salt and pepper; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until chicken is no longer pink inside, vegetables are tender and sauce thickens slightly, about 10 minutes. Stir in lemon juice.
Herbed Orange Couscous
  1. Meanwhile, in a large heatproof bowl, combine couscous, orange zest and salt; pour in boiling water and orange juice. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork; stir in parsley. Serve with chicken tagine; sprinkle with almonds.
Recipe Notes

Nutrients per serving:  581 calories, 38 g protein, 14 g fat (2 g saturated fat), 79 g carbohydrates, 10 g fibre, 104 mg cholesterol, 786 mg sodium

Originally Published in Best Health Canada