Free Recipe Moroccan Chicken Tagine (Hl)
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Chicken Tagine (Hl) Recipe
2 Frozen barbecued chickens
-with sauce, defrosted,
-kosher precooked
8 oz Frozen chopped peppers &
-onions
1/2 c Orange-flavored brandy
8 oz Mixed dried fruits; cut in
-half, see note
14 oz Stewed tomatoes; partially
-drained
2 ts Five-spice powder
8 oz Shredded carrots
2 ts Garlic powder
2 tb Honey
1/2 c Lemon juice
2 c Coarsely cut italian parsley
Sliced almonds
1 Sprig italian parsley; for
-garnish
Moroccan Chicken Tagine (Hl) Preparation
Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender. Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions. Yield: 10 to 12 servings Note: You can also use dried Mission figs Nutritional information per serving: Calories: 374, Protein: 35 grams, Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium: 363 milligrams. Recipes courtesy of Myra Chanin, aka Mother Wonderful Recipe by: RECIPE FOR HEALTH SHOW #RHJ017 Posted to MC-Recipe Digest V1 #844 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
Cooking Temperature:
Recipe Serves: 12
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