Dinner

Moroccan Tagine with Chicken is for Dinner.

Moroccan Tagine with Chicken takes 25 minutes to prepare.

Moroccan Tagine with Chicken takes 100 minutes to cook.

Moroccan Tagine with Chicken makes 8 servings.

The ingredients for Moroccan Tagine with Chicken are:

Olive oil spray
2 T extra virgin olive oil
2 lbs boneless chicken breast, cut to 1.5 to 2 inch pieces
1 large yellow onion, chopped
4 large carrots, chopped
5-6 cloves garlic, minced or chopped
2 T Ras el Hanout spice blend
2 14 oz cans 99% fat free chicken stock
1 15 oz can chickpeas (garbanzos), drained
dried apricots - 15 whole or 30 halves, chopped
1 T honey
1/3 - 1/2 cup sliced almonds

Here is how you make Moroccan Tagine with Chicken:

Spray dutch oven pot with olive oil spray, then add 2 T extra virgin olive oil. Sear chicken pieces on each side, about 8-10 minutes total. Remove chicken from pan. In same pan, saute onions, carrots, garlic until starting to soften, about 8 minutes. Add small amount of extra olive oil if needed to prevent sticking or browning. Stir in 2 T Ras el Hanout spices and saute for about 2 minutes more, stirring frequently. Add chicken stock and apricot pieces and bring to a boil. Add chicken, stir well, then reduce heat to medium-low. Cover and let simmer for 60-90 minutes.Stir in drained chickpeas, honey, and most of the sliced almonds. Bring to a rapid simmer. If sauce is too thin for your taste, let some liquid evaporate. Serve with remaining sliced almonds sprinkled on top.Can use chopped fresh cilantro as a garnish if desired.Serving Size: makes 8 servings with 4 oz chicken eachNumber of Servings: 8Recipe submitted by SparkPeople user PINGPONG6.

The nutritional information for Moroccan Tagine with Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 342.9

• Total Fat: 10.2 g
• Cholesterol: 70.2 mg
• Sodium: 552.2 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 5.7 g
• Protein: 32.5 g