Moroccan Chicken and Chickpea Tagine

Tender chicken thighs slow-simmered in a fragrant sauce with chickpeas, tomatoes, and warming Moroccan spices, served with fluffy couscous for a complete and satisfying meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $3.93/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• boil
• comfort food
• sauté
• savory

Ingredients

• 2 pound chicken thighs (boneless, skinless, cut into 1 1/2 inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 1.5 cup chicken broth
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup couscous (dry)
• 1.5 cup water
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with 1 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the pot and brown on all sides for about 5-7 minutes, working in batches if necessary. Remove chicken and set aside.
2. Add the chopped yellow onion to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground ginger, and ground cinnamon, cooking for 1 minute until fragrant.
3. Return the chicken to the pot. Stir in the diced tomatoes, chickpeas, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
4. While the tagine simmers, prepare the couscous. In a medium saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Remove from heat, stir in the dry couscous, cover, and let stand for 5 minutes. Fluff with a fork.
5. Taste the tagine and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Serve the Moroccan chicken and chickpea tagine over the fluffy couscous. Garnish with fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. A splash of lemon juice at the end can brighten the flavors.

Nutrition (per serving)

• Calories: 620
• Protein: 58.7 g
• Carbohydrates: 54.8 g
• Fat: 19.5 g
• Fiber: 10.2 g
• Sodium: 1350 mg
• Saturated Fat: 4.5 g
• Sugar: 5.1 g
• Cholesterol: 125 mg