7 OR LESS
Moroccan tagine fragrant with spices
By Linda Gassenheimer
Knight Ridder News Service
Chicken or turkey seasoned with cinnamon, cumin and turmeric makes a savory Moroccan tagine — a peasant dish usually served at home rather than in restaurants. With its fragrant blend of spices, it's one of the most frequently served dishes in Morocco.
Tagine also refers to the glazed earthenware dish with a conical lid used for slow-cooking the ingredients. Steam gathers in the top of the lid and falls on the food, keeping it moist. But any skillet or casserole can be used.
To save time, you can use rotisserie or roasted chicken.
Moroccan Turkey Tagine
- 1/2 medium onion, sliced (about 1 cup)
- 1 medium tomato, cut into eight wedges
- 1/2 teaspoon each turmeric,
- cinnamon, cumin
- 10 fresh cilantro sprigs plus 2 tablespoons chopped leaves
- 1/2 cup dried lentils
- 3/4 pound cooked chicken or turkey in bite-size pieces (about 1 1/2 cups)
- 4 cups spinach leaves
Saute onion, tomato, turmeric, cinnamon and cumin in a little oil. Cook 2 minutes to release the flavor of the dried spices. Add 2 cups water, 10 sprigs cilantro and lentils. Bring the water to a simmer, reduce heat to medium, cover and simmer 20 minutes.
Remove cilantro, taste and add salt and pepper to taste. Stir in chicken or turkey and spinach and cook 2 minutes or until the poultry is warm and the spinach wilts. Divide between 2 dinner plates; sprinkle 2 tablespoons chopped cilantro on top. Makes 2 servings.
Per serving: 523 calories (17 percent from fat), 9.8 g fat (1.6 g saturated, 5.7 g monounsaturated), 144 mg cholesterol, 66.6 g protein, 42.8 g carbohydrates, 9.4 g fiber, 299 mg sodium.
