This recipe is nutritiously yummy and full of healing vegetables and spices!
Moroccan Chicken Tagine
4 servings
1 lb. chicken (more, if not boneless); cut into serving portions
2 tbs olive oil
14 oz. Swanson chicken broth (I prefer the organic)
1 Tbs ground cinnamon
1 sprinkle cumin
1 sprinkle pepper
.5 tsp cardomom
.5 tsp turmeric
1 medium red onion, halved, then sliced 1/4 inch thick
4 cloves garlic, finely chopped
5 sprigs fresh flat-leaf parsley, snipped
1 single carrot; grated
2 large Sweet Potatoes, peeled and cut in bite-sized pieces
4 peeled carrots
1 cup fresh green beans, trimmed (or 1 can)
2 stalks celery
.25 cup raisins
.25 cup dates, pitted and chopped
.25 cup dried Turkish apricots, separated into halves (I prefer organic, unsulfered)
1 box whole grain couscous, prepared per box instructions
Wash, peel, and cut vegetables before beginning to cook. Brown the chicken in oil; then add broth and seasonings. Bring to boiling and add vegetables. Cook for 20 minutes while couscous is being prepared. (If using boneless chicken, remove from broth after 5 minutes, cover to keep warm.) When vegetables are tender, add raisins, dates, and apricots (and stir in the boneless chicken) and serve over the couscous.
This Tagine is full of protein, vitamins and minerals, low-glycemic carbs, fiber, good fats, and anti-oxidants. And trust me, the delicious aroma of this dish cooking is heavenly.
