• 4 chicken breast halves (about 1-1/2 lb. total), boned and skinned
  • 1 tablespoon olive oil
  • 2 onions (about 1 lb. total), peeled and slivered lengthwise
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground dried turmeric
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ cup dark raisins
  • ¼ cup dried figs, coarsely chopped
  • ¼ cup shelled roasted, salted pistachios
  • 4 cups chicken broth
  • 1-½ cups couscous
  • ¼ cup finely chopped fresh mint leaves
  • ¼ cup finely chopped fresh cilantro
  • pepper


Rinse chicken and pat dry, cut into 1-1/2 to 2 inch pieces, and season with salt and pepper. Pour olive oil into a 10 to12-inch frying pan over medium-high heat; when hot, add chicken and tun pieces often to brown on all sides, 5 to 8 minutes total. With a slotted spoon, transfer chicken to a bowl.
Add butter to pan; when melted, add onions and garlic and stir often until onions are limp and beginning to brown, 5 to 7 minutes. Return chicken to pan and spread level. Sprinkle cumin, ginger, cinnamon, turmeric, paprika, 1/2 teaspoon salt, raisins, figs and pistachios over chicken. Add preserved lemons if using.

Pour 1-1/2 cups broth evenly over all. Cover and bring to a boil, then reduce heat and simmer, stirring occasionally, about 15 minutes.

Meanwhile, in a 3 to 4-quart pan over high heat, bring 2-1/4 cups chicken stock to a boil; stir in couscous and return to a boil. Cover pan, remove from heat, and let stand until the stock is absorbed, about 5 minutes. Fluff couscous with a fork and stir in mint. Scoop couscous equally onto dinner plates or into wide bowls. If chicken tagine is drier than desired, thin with more broth. Spoon over couscous and sprinkle with cilantro. Add salt and pepper to taste.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadChicken Tagine with Raisins and Pistachios. To import, drag image to your MacGourmet recipe box.