Moroccan Spiced Chicken and Chickpea Tagine

Name: Moroccan Spiced Chicken and Chickpea Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 pound chicken thighs (boneless, skinless, cut into 1 1/2-inch pieces); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 yellow onion (chopped); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground ginger; 0.5 teaspoon turmeric; 0.25 teaspoon cayenne pepper; 14.5 ounce diced tomatoes (undrained); 15 ounce chickpeas (rinsed and drained); 0.5 cup chicken broth; 2 carrots (peeled and sliced into 1/2-inch rounds); 1 cup whole wheat couscous (uncooked); 1 cup water or chicken broth (hot); 2 tablespoon fresh parsley (chopped)

Tender chicken and hearty chickpeas simmered in a rich, aromatic tomato sauce seasoned with classic Moroccan spices, served over fluffy couscous with roasted carrots.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $6.52/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 pound chicken thighs (boneless, skinless, cut into 1 1/2-inch pieces)
0.75 teaspoon salt
0.5 teaspoon black pepper
1 yellow onion (chopped)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground ginger
0.5 teaspoon turmeric
0.25 teaspoon cayenne pepper
14.5 ounce diced tomatoes (undrained)
15 ounce chickpeas (rinsed and drained)
0.5 cup chicken broth
2 carrots (peeled and sliced into 1/2-inch rounds)
1 cup whole wheat couscous (uncooked)
1 cup water or chicken broth (hot)
2 tablespoon fresh parsley (chopped)

Instructions

Season 1 pound chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides, about 5-7 minutes. Remove chicken and set aside.
Add 1 chopped yellow onion to the pot and cook until softened, about 5 minutes.
Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
Add 1 can undrained diced tomatoes, 1 can rinsed and drained chickpeas, 1/2 cup chicken broth, and 2 sliced carrots. Return the chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through and carrots are tender. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
While the tagine simmers, prepare the couscous: In a heatproof bowl, combine 1 cup whole wheat couscous with 1/2 teaspoon salt. Pour 1 cup hot water or chicken broth over the couscous. Cover with a lid or plastic wrap and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Serve the Moroccan spiced chicken and chickpea tagine over the fluffy couscous. Garnish with chopped fresh parsley, if desired.

Notes

Add a pinch of cinnamon for a more traditional tagine flavor, or a tablespoon of raisins for a hint of sweetness.

Nutrition (per serving)

Calories: 790
Protein: 60.1 g
Carbohydrates: 94.6 g
Fat: 20.4 g
Fiber: 19.8 g
Sodium: 1180 mg
Saturated Fat: 4.1 g
Sugar: 12.5 g
Cholesterol: 160 mg