Citrus Chicken Tagine

Yield: 8 servings (serving size = 1 cup of chicken mixture and 3/4 cup of couscous)
Source: Cooking Light Magazine - September 2001


1 Tbsp olive oil
2 pound uncooked chicken breast, boneless and skinless, cut into bite size pieces
2 cup onion(s), chopped
1 cup sweet red pepper(s), chopped
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp saffron
4 clove garlic, minced
1 cup Campbell's (U.S.) Healthy Request Chicken Broth
1 cup Tropicana Pure Premium Orange Juice, with Calcium
3/4 tsp kosher salt
1/4 tsp black pepper
2 medium orange(s), chopped (remove membranes)
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/4 cup kalamata olive(s), chopped
1 medium lemon(s), chopped (remove membranes)
5 cup cooked couscous


  1. Heat oil in a dutch oven over medium heat. Add chicken and next 6 ingredients, and cook 12 minutes.
  2. Stir in broth, juice, salt, and black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
  3. Remove from heat and stir in next five ingredients. Serve chicken mixture over couscous and garnish with parsley sprigs, if desired.


Healthy Units: 7 per serving
Cal=331; Fat=7.8g; Fiber=3.8g; Sodium=459mg; Carb=36.5g; Calc=58mg.

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