email this pageChicken becomes fall-off-the-bone tender, while sweet potatoes and dried figs almost melt into the flavorful broth. American ingenuity and Moroccan flavors unite for a comforting, soothing stew.
Cilantro Salsa
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If you can’t find fresh figs, the salsa is just as good without them. Serve with Chicken-Fig Tagine.
Ingredients
Ingredients
2 onions, quartered
5 garlic cloves, peeled
Juice of 1 lemon
1 bunch cilantro, washed, stems included
1/2 to 1 jalapeño pepper
1/2 teaspoon kosher salt
1 teaspoon cumin
3 tablespoons olive oil
1 orange, peeled, sectioned and diced
6 to 8 fresh figs, stems removed, cut into eighths
Instructions
5 garlic cloves, peeled
Juice of 1 lemon
1 bunch cilantro, washed, stems included
1/2 to 1 jalapeño pepper
1/2 teaspoon kosher salt
1 teaspoon cumin
3 tablespoons olive oil
1 orange, peeled, sectioned and diced
6 to 8 fresh figs, stems removed, cut into eighths
1. Combine onions, garlic, lemon juice, cilantro, jalapeño, salt, cumin and oil in food processor and process, pausing to scrape sides, until a smooth paste is formed. Transfer to a bowl and stir in orange sections and figs.
Recipe by Cresecent Dragonwagon, "Relish a New Dish," March 2007.
Nutritional Information
Recipe by Cresecent Dragonwagon, "Relish a New Dish," March 2007.
Per serving: 120 calories, 5g fat, 1g prot., 16g carbs., 3g fiber, 125mg sodium.
Chicken-Fig Tagine
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Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Tagines are slow-cooked Moroccan-style stews that are super made in a slow cooker. Serve with green beans, couscous to soak up the flavorful broth and Cilantro Salsa.
Ingredients
Ingredients
2 tablespoons olive oil
2 chicken leg quarters
2 chicken breast halves
2 teaspoons cumin seed
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 garlic cloves, minced
1 large onion, coarsely chopped
1 large sweet potato, peeled and coarsely chopped
8 to 10 dried figs, stems removed, halved
3 cups lower-sodium chicken broth
Juice and grated zest of 1 orange
1 tablespoon honey
Instructions
2 chicken leg quarters
2 chicken breast halves
2 teaspoons cumin seed
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 garlic cloves, minced
1 large onion, coarsely chopped
1 large sweet potato, peeled and coarsely chopped
8 to 10 dried figs, stems removed, halved
3 cups lower-sodium chicken broth
Juice and grated zest of 1 orange
1 tablespoon honey
1. Heat olive oil in a large heavy skillet. Add chicken and sauté 2 to 4 minutes per side. As each piece is browned, transfer to slow cooker.
2. Scatter spices and garlic over chicken. Tuck onion, sweet potato and figs among the chicken pieces.
3. Heat chicken broth in skillet, scraping to loosen browned bits. Pour over chicken and vegetables; add orange juice, zest and honey.
4. Cover and cook 6 to 7 hours on low or 3 to 4 hours on high. Serve with Cilantro Salsa. Serves 4.
Recipe by Crescent Dragonwagon, "Relish a New Dish," March 2007.
Nutritional Information
2. Scatter spices and garlic over chicken. Tuck onion, sweet potato and figs among the chicken pieces.
3. Heat chicken broth in skillet, scraping to loosen browned bits. Pour over chicken and vegetables; add orange juice, zest and honey.
4. Cover and cook 6 to 7 hours on low or 3 to 4 hours on high. Serve with Cilantro Salsa. Serves 4.
Recipe by Crescent Dragonwagon, "Relish a New Dish," March 2007.
Per serving: 420 calories, 11g fat, 32g prot., 50g carbs., 7g fiber, 860mg sodium.
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