Chicken Tagine

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless chicken breasts, cut into 1-inch pieces
• 1 (10 oz.) package frozen whole okra
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp. minced peeled fresh ginger
• 1/4 tsp. saffron threads, lightly crushed
• 3/4 cup reduced-sodium chicken broth
• 2 tbsp. lemon juice
• 12 pimiento-stuffed olives, halved
• 3 tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 cup per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer the chicken to a plate. 
2.  Add the okra, onion, garlic, ginger, and saffron to the skillet; cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Stir in the broth and lemon juice; bring to a boil. Reduce the heat, stir in the chicken, and simmer; covered, until the chicken is cooked through, about 7 minutes. Uncover and cook until the liquid is slightly reduced, about 3 minutes longer. Remove the skillet from the heat; stir in the olives, cilantro, salt, and pepper. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This version of tagine is light and filling. A tagine is a comfort food that hails from Morocco and is typically prepared with meat or poultry and vegetables, garlic, and olives. Seasonings can include saffron, ginger, paprika, or cilantro. I highly recommend serving a side of couscous with the tagine for an additional 3 points a serving and a more filling dish.