chicken_tangine.jpg (53833 bytes)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.
2.  Add onion, garlic and ginger. Cook several minutes until onion is limp.  Return chicken pieces to pot, add stock, pepper flakes and cinnamon.  Bring to boil, reduce heat and let simmer for 15 minutes.
3.  Add carrots, cover and simmer 15 minutes.  Add remaining ingredients, simmer uncovered until zucchini and peppers are tender.  Remove cinnamon sticks.  to serve, place hot couscous in individual serving bowl.  Top with 2 chicken pieces, surround with vegetables.  Ladle over broth.

Calories 747, fat 24g,  Cholesterol 127mg,  Sodium 375mg, Carbohydrate 82g, Protein 50g, Calories from fat 29%

*California Ripe Olive Board, Recipe and Picture