Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 0.75 pound chicken thigh (cut into 1 1/2-inch pieces); 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1.5 teaspoon ground cumin; 1 teaspoon ground turmeric; 0.75 teaspoon ground coriander; 0.5 teaspoon sweet paprika; 0.25 teaspoon cinnamon; 1 carrot (medium, peeled and sliced); 0.5 zucchini (medium, sliced into half moons); 0.75 cup chicken broth; 0.5 can diced tomatoes (undrained); 0.25 cup dried apricots (halved); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.75 cup instant couscous; 0.75 cup hot water; 2 tablespoon fresh cilantro (chopped, for garnish)

Tender chicken slow-simmered with aromatic Moroccan spices, sweet apricots, and root vegetables, served over fluffy couscous for a flavorful and exotic meal.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $4.75/serving

Dietary

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

Ingredients

1 tablespoon olive oil
0.75 pound chicken thigh (cut into 1 1/2-inch pieces)
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1.5 teaspoon ground cumin
1 teaspoon ground turmeric
0.75 teaspoon ground coriander
0.5 teaspoon sweet paprika
0.25 teaspoon cinnamon
1 carrot (medium, peeled and sliced)
0.5 zucchini (medium, sliced into half moons)
0.75 cup chicken broth
0.5 can diced tomatoes (undrained)
0.25 cup dried apricots (halved)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.75 cup instant couscous
0.75 cup hot water
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 3/4 pound chicken thigh pieces and sear until browned on all sides, about 5 minutes. Remove chicken and set aside.
Add 1/2 chopped yellow onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger to the pot. Cook until softened, about 5 minutes.
Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon ground turmeric, 3/4 teaspoon ground coriander, 1/2 teaspoon sweet paprika, and 1/4 teaspoon cinnamon. Cook for 1 minute until fragrant.
Add 1 sliced carrot and 1/2 sliced zucchini to the pot and cook for 3-4 minutes.
Return the chicken to the pot. Pour in 3/4 cup chicken broth and 1/2 can undrained diced tomatoes. Add 1/4 cup halved dried apricots. Bring to a simmer.
Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is very tender and vegetables are cooked through. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Five minutes before serving, prepare the couscous: In a medium bowl, combine 3/4 cup instant couscous and 3/4 cup hot water. Cover and let stand for 5 minutes, then fluff with a fork.
Serve the Moroccan chicken tagine over the fluffy couscous. Garnish with 2 tablespoons chopped fresh cilantro, if desired.

Notes

If you have a tagine pot, this dish can be cooked in it. For an added touch of brightness, a squeeze of lemon juice at the end is wonderful.

Nutrition (per serving)

Calories: 720
Protein: 52.6 g
Carbohydrates: 70.8 g
Fat: 28.5 g
Fiber: 10.2 g
Sodium: 880 mg
Saturated Fat: 6.8 g
Sugar: 16.5 g
Cholesterol: 130 mg