Tagine-style sticky chicken
By Chatelaine
Photo by Roberto Caruso
You'll love this fragrant, mouth-watering Moroccan-inspired dish. Pair it with a cool chardonnay.
Ingredients
-
562-mL can
chickpeas
, drained and rinsed
-
1/2 cup
pitted
prunes
, halved
-
1/2 cup
couscous
-
1/2 cup
pitted Spanish
olives
, sliced
-
4
garlic cloves
, minced
-
2 tsp
dried
oregano leaves
-
1/2 cup
white wine
-
1/4 cup
honey
-
8
skinless, boneless
chicken thighs
-
1/4 cup
chopped
parsley
Instructions
- Preheat oven to 375F.
- Stir chickpeas with prunes, couscous, olives, garlic and oregano in a 9 × 13-in. baking dish. Stir in wine, 1/4 cup water and 2 tbsp honey. Arrange chicken over chickpea mixture. Brush tops of chicken with remaining 2 tbsp honey.
- Bake in centre of oven until chicken is light golden and cooked through, about 30 min. Sprinkle with parsley just before serving.
Nutrition (per serving)
- Calories
- 511,
- Protein
- 31 g,
- Carbohydrates
- 74 g,
- Fat
- 10 g,
- Fibre
- 8 g,
- Sodium
- 682 mg.
Wine Pairings
The Yarra Valley produces some interesting chardonnays, and this one balances the sweet prunes and tangy olives of the dish. It’s ripe but doesn’t succumb to the palate-tiring pitfalls of many chardonnays from hotter climates. Our pick: Little Yering Chardonnay, Australia, $11.
