Chicken Moroccan Tagine
A Recipe by Chef Walter Staib
Serves 6
1 pound boneless, skinless chicken breast, cut into ½-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, see recipe below
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.
Moroccan Barley
Serves 10
6 cups water
2 cups regular pearl barley, dry
1 medium shallot, finely chopped
1 garlic clove, chopped
1 ½ tablespoons chopped fresh parsley
1/8 teaspoon curry powder
1 teaspoon cumin
1 teaspoon coriander
Freshly ground pepper
In a large saucepan, combine the water, and barley (Omit - and 1 teaspoon salt) and bring to a boil over high heat. Cook about 25 minutes, until al dente. Drain the barley in a colander and reserve.
In the same saucepan, sauté the shallot and garlic in the olive oil over medium heat for 2 minutes, until golden. Stir in the reserved barley, parsley, curry, cumin, and coriander. Season with pepper to taste.
Related Links:
http://www.deborah.org/gen-health/recipes-staib/recipes-staib.html
