Beating the Cravings & Citrus Chicken Tagine

I found this interesting video blog yesterday about healthy options to choose when you’ve got the “munchies” or a craving for an unhealthy food.  I thought Ben Greenfield had some pretty interesting advice for his listeners, so I’m sharing it with all of you.  (I have no idea why this guy isn’t wearing a shirt for the video, by the way, but apparently he’s feeling plenty comfortable bumming around his house.)  Ben is a personal trainer and Ironman triathlete.  His site and podcasts are very knowledgeable for both the novice and expert athlete.

On another note, I wanted to share a nice, Fall weekend recipe with all of you.  I just love making soups and stews at this time of year.  I love the spices and vegetables of Fall.  They are quintessential comfort foods for me.  But who says comfort foods have to be unhealthy?  I found this recipe in Kathleen MacNeil’s cookbook Wine, Food & Friends.  It is a little more time consuming than your average weeknight meal, so I recommend it as a great go-to for the weekend so you’ll have delicious weekday leftovers to enjoy later.  But, if you’re like Matthew and me, you may not have any leftovers at all!  🙂

Citrus Chicken Tagine

1 1/2 teaspoons olive oil
1 pound skinless, boneless chicken thighs, coarsely chopped
1 cup chopped onion
1/2 cup chopped red bell pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon saffron threads, crushed
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup chopped orange sections (about 1 orange)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 tablespoons sliced pitted kalamata olives
1 tablespoon chopped lemon sections (about 1/2 lemon)
2 1/2 cups hot cooked couscous
Flat-leaf parsley springs (optional)

1.  Heat oil in a Dutch oven over medium heat.  Add chicken and next 6 ingredients, and cook for 12 minutes.  Stir in broth, juice, salt, and black pepper.  Bring to a boil; cover, reduce heat, and simmer 30 minutes.

2.  Remove chicken mixture from heat; stir in orange and next 4 ingredients.  Serve over couscous; garnish with parsley, if desired.  Yield: 4 servings (serving size: about 1 cup chicken mixture and 2/3 cup couscous).

I think I used a whole lemon instead of half a lemon because I absolutely LOVE lemons.  And, like I said, the recipe claims to make 4 servings, but I believe we polished it off with one bowl for Stacey and three bowls for Matthew.  Must’ve been good.  😉  Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s