Chicken Tagine

This is a Moroccan stew recipe I found in my Better Crocker cookbook. I loved it. It's different, and I love having a sauce to pour over my rice. And my boys and husband loved it. Score! I was a little intimidated at first because I don't know how to cut a whole chicken. BUT there are step-by-step instructions in my cookbook and here is a good site with clear instructions and pictures. If I can do it anyone can! :D Serves 4-6.

Chicken Tagine

1 Tbsp vegetable oil
3 to 3 1/2 lbo cut-up whole chicken
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 1/2 tsp salt
1 cinnamon stick, or ground cinnamon
1 c chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 small lemon, cut into fourths

1. In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning occasionally, until chicken is brown on all sides.
2. Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick or lightly sprinkle with ground cinnamon. Pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add lemon wedges, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170 degrees for breasts, 180 degrees for thighs and legs).
3. Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Serve over rice, placing chicken piece on mound of rice and smothering in sauce.
* Remove skin before eating to reduce fat content. (Skin does not add to the fat while cooking, just when consumed.)
** If it is too bland, sprinkle with salt to bring out the savoriness.