Tagine-style sticky chickenBy Chatelaine
You'll love this fragrant, mouth-watering Moroccan-inspired dish. Pair it with a cool chardonnay.
- 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
- 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)
- 31 g,
- 74 g,
- 10 g,
- 8 g,
- 682 mg.
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.