Grilled Chicken Tagine with Dried Apricots and Almonds
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Level:Easy
Total: 45 min
Active: 45 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
656
Total Fat
39 g
Saturated Fat
9 g
Carbohydrates
42 g
Dietary Fiber
8 g
Sugar
16 g
Protein
35 g
Cholesterol
167 mg
Sodium
1144 mg
An authentic Moroccan chicken tagine is made in a conical earthenware vessel designed to trap heat and moisture, and the result is a fragrant stew. To get a similar effect on the grill, we cooked the chicken in individual foil packets.
Preheat a grill to medium. Combine the chicken, carrots, red onion, garlic, turmeric, ginger, cinnamon and 1 teaspoon each salt and pepper in a large bowl and toss to coat. Stir in the tomatoes and their juices, the chicken broth, olive oil, apricots and almonds.
Tear off four 18-inch-long sheets of heavy-duty foil. Divide the chicken mixture evenly among the sheets. Bring the short ends of the foil together and fold over twice to seal, then fold in the sides to seal the packets, leaving room for heat to circulate.
Grill the foil packets, flipping once, until the chicken is cooked through, 20 to 24 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and add some cooked couscous to each. Top with cilantro.
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Photograph by Mike Garten
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