Dinner

Chicken, Rhubarb and Cranberry Tagine is for Dinner.

Chicken, Rhubarb and Cranberry Tagine takes 15 minutes to prepare.

Chicken, Rhubarb and Cranberry Tagine takes 60 minutes to cook.

Chicken, Rhubarb and Cranberry Tagine makes 3 servings.

The ingredients for Chicken, Rhubarb and Cranberry Tagine are:

1 pound boneless, skinless chicken thighs
Pinch of kosher salt
2 cups rhubarb, cut in 1" pieces (frozen is okay)
1 cup cranberries (frozen is okay)
1 shallot
Grated rind of one medium orange
Juice of one medium orange
Thumb-sized piece of ginger root, grated
2-3 tbsp honey
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
dash star anise (this is strong, so taste)
dash cayenne pepper (heat depends on taste)

Here is how you make Chicken, Rhubarb and Cranberry Tagine:

Slowly heat the base of a Moroccan tagine on your stove top to medium-low (open flame is okay for gas stove, use a diffuser for electric or ceramic). Add the olive oil, let it warm and add the chicken thighs. Sprinkle them with kosher salt. Brown the chicken thighs for about 5-6 minutes per side. Combine the rest of the ingredients and pour over the top of the browned chicken. Keeping heat on low, continue to braise the chicken in the sauce over medium-low heat for about 45 minutes to an hour until chicken is done and sauce is thick.Serve over couscous or brown rice, if desired.Makes about 3 servings.You can also do this in a slow cooker on low for 4-6 hours or in a Dutch oven or other heavy pan suitable for braising. But the tagine is much cuter!Serving Size: Makes about 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user REVJVH.

The nutritional information for Chicken, Rhubarb and Cranberry Tagine is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 318.6

• Total Fat: 10.1 g
• Cholesterol: 113.3 mg
• Sodium: 338.9 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 3.3 g
• Protein: 27.8 g