Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1 1/2 inch pieces); 2 tablespoon olive oil (divided); 1 yellow onion (large, diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.25 teaspoon cayenne pepper; 1.5 cup chicken broth; 1 can diced tomatoes (14.5 ounce, undrained); 1 cup pitted green olives (halved); 2 tablespoon lemon juice; 0.25 cup fresh cilantro (chopped); 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 3 carrots (large, peeled and chopped); 2 parsnips (peeled and chopped); 1.5 cup couscous (dry); 1.75 cup water; 1 tablespoon fresh parsley (chopped)

Tender chicken thighs slow-cooked in a fragrant blend of spices with olives and sweet carrots, served over fluffy lemon-infused couscous and roasted autumn root vegetables.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 5
Cuisine: Middle Eastern
Difficulty: Medium

Dietary

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

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1 1/2 inch pieces)
2 tablespoon olive oil (divided)
1 yellow onion (large, diced)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.25 teaspoon cayenne pepper
1.5 cup chicken broth
1 can diced tomatoes (14.5 ounce, undrained)
1 cup pitted green olives (halved)
2 tablespoon lemon juice
0.25 cup fresh cilantro (chopped)
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
3 carrots (large, peeled and chopped)
2 parsnips (peeled and chopped)
1.5 cup couscous (dry)
1.75 cup water
1 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400 degrees F (200 degrees C). Toss carrots and parsnips with 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Set aside.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brown chicken in batches, about 3-4 minutes per side. Remove chicken and set aside.
Add diced yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, ground cumin, ground coriander, ground turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
Return chicken to the pot. Add chicken broth, diced tomatoes (undrained), pitted green olives, and lemon juice. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
While the tagine simmers, prepare the couscous. In a medium saucepan, bring water to a boil. Stir in 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat, stir in dry couscous, and cover tightly. Let stand for 5 minutes, then fluff with a fork.
Stir chopped fresh cilantro into the chicken tagine. Taste and adjust seasoning as needed.
Serve Moroccan Chicken Tagine over the lemon couscous, garnished with fresh parsley if desired, alongside the roasted carrots and parsnips.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish can also be made with lamb for a different flavor profile.

Nutrition (per serving)

Calories: 485
Protein: 37.2 g
Carbohydrates: 44.5 g
Fat: 18 g
Fiber: 8.1 g
Sodium: 820 mg
Saturated Fat: 4.1 g
Sugar: 8.5 g
Cholesterol: 135 mg