Moroccan Braised Chicken Tagine

Name: Moroccan Braised Chicken Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1.25 pound chicken thighs (boneless, skinless); 0.5 yellow onion (chopped); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric; 0.25 teaspoon ground ginger; 0.25 teaspoon black pepper (freshly ground); 0.5 teaspoon kosher salt; 0.5 cup chicken broth; 14.5 ounce diced tomatoes (undrained); 0.25 cup Kalamata olives (pitted, halved); 0.5 lemon (thinly sliced); 1 head cauliflower (riced); 8 ounce green beans (trimmed); 1 tablespoon fresh cilantro (chopped)

Tender chicken thighs simmered with fragrant spices, olives, and lemon, served with a light cauliflower couscous and fresh green beans for a satisfying low-carb meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Moroccan
Difficulty: Medium
Cost: $5.96/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.25 pound chicken thighs (boneless, skinless)
0.5 yellow onion (chopped)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric
0.25 teaspoon ground ginger
0.25 teaspoon black pepper (freshly ground)
0.5 teaspoon kosher salt
0.5 cup chicken broth
14.5 ounce diced tomatoes (undrained)
0.25 cup Kalamata olives (pitted, halved)
0.5 lemon (thinly sliced)
1 head cauliflower (riced)
8 ounce green beans (trimmed)
1 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with 1/4 teaspoon kosher salt and the black pepper. Sear chicken for 3-4 minutes per side until browned, then remove from pot and set aside.
Add chopped yellow onion to the pot and sauté for 3-4 minutes until softened. Stir in minced garlic, ground cumin, ground coriander, turmeric, and ground ginger, cooking for 1 minute until fragrant.
Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return chicken to the pot. Add Kalamata olives and lemon slices.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and very tender.
While chicken simmers, prepare the cauliflower couscous and green beans. Heat a medium skillet with a drizzle of olive oil over medium heat. Add riced cauliflower and the remaining 1/4 teaspoon kosher salt. Cook for 5-7 minutes, stirring occasionally, until tender. Cover to keep warm.
Steam or blanch green beans until tender-crisp, about 5 minutes.
Serve Moroccan Braised Chicken Tagine over cauliflower couscous, with steamed green beans on the side. Garnish with fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adjust spice levels to your preference.

Nutrition (per serving)

Calories: 420
Protein: 37.8 g
Carbohydrates: 16.5 g
Fat: 23.5 g
Fiber: 6.8 g
Sodium: 590 mg
Saturated Fat: 6 g
Sugar: 5.2 g
Cholesterol: 125 mg