Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 pound chicken thighs (boneless, skinless); 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 14.5 ounce diced tomatoes (undrained); 1.5 cup chicken broth; 0.5 cup dried apricots (halved); 1.5 teaspoon ground cumin; 1 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 1 teaspoon smoked paprika; 2 tablespoon olive oil; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1.5 cup couscous; 2.25 cup water; 1 pound carrots (peeled, chopped); 0.75 pound parsnips (peeled, chopped); 2 tablespoon fresh cilantro (chopped)

Tender chicken thighs braised in a rich, aromatic tomato sauce with warm spices and dried apricots, served with fluffy couscous and roasted root vegetables.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 6
Cuisine: Moroccan
Difficulty: Medium

Dietary

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

Ingredients

2 pound chicken thighs (boneless, skinless)
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
14.5 ounce diced tomatoes (undrained)
1.5 cup chicken broth
0.5 cup dried apricots (halved)
1.5 teaspoon ground cumin
1 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
1 teaspoon smoked paprika
2 tablespoon olive oil
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1.5 cup couscous
2.25 cup water
1 pound carrots (peeled, chopped)
0.75 pound parsnips (peeled, chopped)
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven to 400°F. In a large bowl, toss the carrots and parsnips with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While vegetables roast, season the chicken thighs with 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until browned. Remove chicken and set aside.
Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened. Stir in the minced garlic and grated fresh ginger, and cook for 1 minute until fragrant.
Return the chicken to the pot. Stir in the diced tomatoes, chicken broth, dried apricots, remaining 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon smoked paprika. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through and tender.
While the tagine simmers, prepare the couscous: bring 2 1/4 cups of water and 1/4 teaspoon kosher salt to a boil in a medium saucepan. Stir in the uncooked couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
Serve the Moroccan Chicken Tagine hot over couscous, alongside the roasted carrots and parsnips. Garnish with fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Adjust spice levels to your family's preference.

Nutrition (per serving)

Calories: 485
Protein: 37.1 g
Carbohydrates: 54.3 g
Fat: 13.9 g
Fiber: 8.7 g
Sodium: 590 mg
Saturated Fat: 3.4 g
Sugar: 19.1 g
Cholesterol: 120 mg