Chicken Moroccan Tagine
One way to satisfy is to layer flavors, not calories. Enjoy this Morrocan inspired dish over rice or be even more adventurous and try barley, which is considered a low glycemic food that may help prevent type two diabetes. Recipe courtesy of Chef Walter Staib of City Tavern and host of A Taste of History.
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch strips
- 1 tablespoon olive oil
- ½ red onion, chopped
- 1 large zucchini, diced
- 1/3 cup sun-dried tomatoes, chopped
- 2 ½ cups low sodium chicken broth
- 1 can (15 ½ ounces) garbanzo beans, reduced sodium, rinsed and drained
- 3 tablespoons golden raisins
- ¼ cup pitted green olives, sliced
- 1 ½ teaspoons ground cumin
- 1 teaspoon crumbled saffron threads, optional
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- Freshly ground pepper
- 1 lemon, juiced
- 3 tablespoons chopped fresh cilantro leaves, for garnish
- Barley, for serving
- 6 tablespoons low fat plain yogurt, for serving
- Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
- Add all remaining ingredients except the barley, lemon, cilantro and yogurt. Bring to a boil over high heat. Boil 3 to 5 minutes. Add lemon juice and turn off heat. Make barley according to instructions in recipe. Serve tagine over ¾ cup cooked barley with one tablespoon yogurt on top for garnish. Sprinkle with cilantro.
Photo by Flickr user !kuba!