Moroccan Chicken Tagine
Bone-in chicken breasts or chicken legs can be used in place of the thighs.
For a lighter version use boneless, skinless chicken breast or tenders. Be careful when browning, as they have a tendency to stick to the pan. You may also skip the browning and add the chicken after you saute the garlic and onions. Also, if making this version cut the cooking time in half (45 minutes to 1 hour).
Nutrition data for this recipe includes the full amount of Moroccan spice mix. The actual amount of spice mix consumed will vary.