Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 1 can diced tomatoes (14.5 ounce, undrained); 1 cup chicken broth; 1 red bell pepper (cut into 1-inch pieces); 0.5 cup Kalamata olives (pitted); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 4 cup cauliflower couscous (sautéed); 2 tablespoon fresh parsley (chopped)

Tender chicken thighs slow-braised with fragrant spices, olives, and bell peppers, creating a rich and aromatic stew perfect for a comforting meal.

Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Servings: 4
Cuisine: North African
Difficulty: Medium
Cost: $5.76/serving

Dietary

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

Ingredients

1.5 pound chicken thighs (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
1 can diced tomatoes (14.5 ounce, undrained)
1 cup chicken broth
1 red bell pepper (cut into 1-inch pieces)
0.5 cup Kalamata olives (pitted)
0.75 teaspoon salt
0.5 teaspoon black pepper
4 cup cauliflower couscous (sautéed)
2 tablespoon fresh parsley (chopped)

Instructions

Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs for 3-4 minutes per side until deeply browned. Remove chicken and set aside.
Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
Add ground cumin, ground coriander, smoked paprika, ground turmeric, and ground cinnamon to the pot. Cook for 1 minute, stirring constantly, until aromatic.
Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return chicken to the pot. Add red bell pepper and pitted Kalamata olives. Stir to combine. Cover and reduce heat to low. Simmer for 45-60 minutes, or until chicken is very tender.
Taste and adjust seasoning with additional salt and black pepper as needed.
Serve hot over sautéed cauliflower couscous, garnished with fresh parsley if desired.

Notes

This tagine's flavors deepen overnight, making it even better as leftovers. It reheats beautifully on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 490
Protein: 46 g
Carbohydrates: 18 g
Fat: 28 g
Fiber: 7 g
Sodium: 880 mg
Saturated Fat: 5 g
Sugar: 7 g
Cholesterol: 180 mg