Click on picture to enlarge | Chicken Tagine With Vegetables | |
24 servings | ||
Amount | Measure | Ingredient |
3 | Tbsp | Coriander, ground |
3 | Tbsp | Cumin, Ground |
2 | Tbsp | Allspice, ground |
48 | pieces | Chicken thighs, skinned |
1/2 | cup | Olive oil |
1 1/4 | pounds | Onion, chopped |
3 | oz | Garlic, minced |
2 | oz | Ginger, minced |
1 | gal | Chicken stock |
1 | Tbsp | Red pepper flakes |
4 | ea | Cinnamon sticks |
2 | lb | Carrots, 1/4 inch slices |
3 | pounds | Red Bell Peppers, 1 inch dice |
2 | pounds | Zucchini, 1/2 inch slices |
1 | qt | Chickpeas, cooked |
16 | oz | California Ripe Olives, whole |
1 | cup | Preserved Lemon Peel, julienne cut |
4 | pounds, uncooked | Couscous, cooked |
1.
Combine
coriander,
cumin
and
allspice.
Rub
on
chicken.
Brown
chicken
in
hot
oil
in
large
pot.
remove
from
pot. Calories 747, fat 24g, Cholesterol 127mg, Sodium 375mg, Carbohydrate 82g, Protein 50g, Calories from fat 29% |
||
*California Ripe Olive Board, Recipe and Picture |