This Moroccan chicken stew is inspired by a traditional tagine, a dish which takes its name from the pottery vessel it's made in (a skillet works here). Serve with a side of roasted vegetables and whole-wheat couscous, if desired.

Amy Riolo
Source: Diabetic Living Magazine, Spring 2020
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Ingredients

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Directions

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  • Whisk flour and spice blend in a medium bowl. Add chicken and toss to coat. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning as needed, until browned on all sides, 3 to 5 minutes.

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  • Add tomatoes, salt, pepper, and any leftover flour mixture to the pan, stirring to scrape up any browned bits. Bring to a boil, stirring. Reduce heat to low, cover, and simmer until the chicken is cooked through, 20 to 25 minutes. Serve warm.

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Nutrition Facts

225 calories; protein 24g 48% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 3g; fat 10g 15% DV; saturated fat 2g 10% DV; cholesterol 63mg 21% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 457mg 13% DV; sodium 388mg 16% DV; thiamin -1mg -100% DV.