Lunch: Chicken Tagine with Couscous

Recipe by Anna Watson Carl This sweet and savory Moroccan dish is a nice way to make your regular chicken dinner feel a little fancy without any legwork.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chicken Tagine with Couscous

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/4 c. extra-virgin olive oil
1 1/2 lb. boneless chicken thighs, quartered
kosher salt
Black pepper
1 carrot, peeled and diced
1 celery stalk, diced
1 small red onion, diced
3 cloves garlic, minced
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. cumin
1/2 tsp. coriander
1 28-oz. can whole, peeled tomatoes (and juices)
2 c. low-sodium chicken broth
1 1/2 c. dried figs, stemmed and quartered
3/4 c. Chopped mint
1 5.8-oz. box couscous
1/2 c. chopped fresh cilantro
1/2 c. slivered almonds, toasted

Instructions

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper. Transfer to a bowl along with any pan juices.
Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper.
Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and 1/4 cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes.
Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes then fluff with a fork.
Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.

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