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Chicken Tagine

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Total Time

55 min.

Serving & Size

375 mL (1 1/2 cups)

Seared chicken in a sauce of garlic, olives, lemon juice, Roma tomatoes, chicken broth, tomato soup infused with fragrant blend of herbs and spices served with couscous.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Tagine spice blend 1/2 cup 125  mL
Chicken thigh, boneless, skinless 10 lbs
1. Season chicken with half the spice blend. Reserve.
Ingredients Weight Measure
Weight Measure
Olive oil 2 tbsp 30  mL
2. Heat large pot over high heat, add olive oil.
3. Sear chicken on both sides until golden brown about 5 minutes. Reserve.
Ingredients Weight Measure
Weight Measure
Onions, sliced thin 2 cups 500  mL
Garlic, peeled, chopped fine 2 tbsp 30  mL
4. In the same pot, lower heat to medium. Add onions, garlic and remaining spice mix. Cook for 3 minutes.
Ingredients Weight Measure
Weight Measure
Roma tomatoes, diced 2 cups 500  mL
Black olives, pitted, cut in half 1 1/2 cups 375  mL
Olive brine 2 1/2 fl. oz 60  mL
5. Add tomatoes, olives and brine. Let simmer for 5 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s® Chicken Broth 2 cups 500  mL
Campbell’s® Condensed Tomato soup 1 can 48 oz. 1  can 1.36 L
6. Add Campbell’s® Chicken Broth , chicken thighs and Campbell’s® Condensed Tomato Soup. Let simmer for 20 minutes on low heat.
Ingredients Weight Measure
Weight Measure
Fresh parsley, finely chopped 1 tbsp 15  mL
Lemon juice 2 tbsp 30  mL
7. Add lemon juice and parsley. Simmer for additional 2 minutes.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°Cor higher until needed.
Ingredients Weight Measure
Weight Measure
Couscous, cooked 24 cups 6  L
Cilantro, finely chopped 1 tbsp 15  mL
Assemble each bowl in the following order:
• 1 cup (#4 scoop) cooked cous cous
• 2 pieces (about 6 oz of chicken thighs)
• 3 oz ladle of sauce

Garnish with chopped cilantro. Serve immediately.

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