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Moroccan-spiced Chicken Tagine
Kathy Lee, Valley City, CA
As published in Parade Magazine September 29, 2002

If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup chopped red onion
1 medium-sized zucchini, shredded
1/3 cup drained and chopped sun-dried tomatoes
2 1/2 cups chicken broth
1 can (15'/2 0unces) garbanzo beans, rinsed and drained
3 tablespoon golden raisins
1 1/2 teaspoons ground cumin
1 teaspoon crumbled saffron threads
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 cup uncooked couscous
3 tablespoons chopped fresh cilantro leaves, for garnish

1. Sprinkle the chicken with salt Place the olive oil in a large Dutch oven over medium heat Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.

2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork, Serve sprinkled with cilantro.

Serves 6 to 8. Per serving (based on 6):
380 calories, 50g carbohydrates, 23g protein, 10 fat, 45mg cholesterol.

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