---------------------------------------------------------------- From: "Paul Cihak" Newsgroups: rec.food.recipes Subject: Chicken Tagine (Moroccan Chicken Stew) Followup-To: rec.food.cooking Date: 27 May 1999 16:00:31 -0600 Organization: @Home Network Reply-To: "Paul Cihak" NNTP-Posting-Host: boofura.swcp.com Chicken Tagine (Moroccan Chicken Stew) Yield: 4 servings 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon ground turmeric 4 garlic cloves, finely chopped 2 chicken breast halves (about 3/4 pound), skinned 2 chicken drumsticks (about 1/2 pound), skinned 2 chicken thighs (about 1/2 pound), skinned 1/2 cup low-salt chicken broth 1/4 cup chopped green olives 1 tablespoon grated lemon rind 1-1/2 teaspoons fresh lemon juice 1/4 teaspoon salt 1 (14-1/2-ounce) can plum tomatoes, undrained and chopped 4 cups hot cooked couscous Cilantro sprigs (optional) Preheat oven to 400 degrees. Combine first 5 ingredients in a small bowl, and rub over chicken. Place chicken pieces in a 13 x 9-inch baking dish; add broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400 degrees for 1 hour or until chicken is done. Serve the tagine over couscous, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous). Nutritional Information: CALORIES 375 (12% from fat); FAT 5.1g (sat 1g, mono 1.7g, poly 1.1g); PROTEIN 34.8g; CARB 47.9g; FIBER 3.4g; CHOL 84mg; IRON 4.3mg; SODIUM 501mg; CA -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.