Chicken Tagine From Cooking Light – August 1998

I have modified the recipe to make it even easier than they suggest!

¼ cup cilantro (½ bunch fresh) ¼ cup parsley (½ bunch fresh) 1 teaspoon ground cumin 1 teaspoon turmeric 4 cloves garlic - if you use garlic stuffed green olives, do not include this ingredient 2 pounds cubed chicken breast 1 can chicken broth 1 jar (about a cup) green olives (I like the garlicy ones from Trader Joe’s!) 1 Tablespoon grated lemon rind - or use all of the peel from a fresh lemon that’s been peeled using a carrot peeler 1 ½ teaspoons lemon juice (more is fine) ¼ teaspoon salt, if needed 1 can diced plum tomatoes (14 ounces, or more)

Couscous

In a food processor, mix together parsley, cilantro, cumin, turmeric, lemon juice, lemon peel, olives, and garlic. The mixture should be paste-like.

Option 1: Place in a 9x13 inch baker to bake at 400ºF for an hour until the chicken is done. Option 2: Cook on the stovetop in a large covered pot for at least 45 minutes - first on high heat until the liquid boils, then on low heat.

Whichever method you choose to use, add the chicken, chicken broth and canned tomatoes to the processed mixture. Stir well, and remember that the turmeric will stain your hands.

Serve with Couscous and Moroccan Mint Tea.

Please note that I have even made this recipe on the stove top, like a crock pot. It is very forgiving and can easily be made for a crowd. It freezes very well! You may also use whole pieces of chicken.

Moroccan Mint Tea

8 cups boiling water

2 regular tea bags 2 cups mint sprigs, or 1 cup dried mint 1/3 cup sugar

Pour water over tea bags. Cover and let stand for 5 minutes. Remove tea bags. Add mint and sugar; stir well. Remove mint. Serve hot or cold.