Moroccan Spiced Chicken and Lentil Tagine

Name: Moroccan Spiced Chicken and Lentil Tagine
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoon olive oil; 2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces); 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 0.5 teaspoon cayenne pepper; 1 can diced tomatoes (undrained); 3 cup chicken broth; 1 cup brown or green lentils (rinsed); 0.5 cup dried apricots (halved); 1 cup couscous; 1.5 cup water or vegetable broth (hot, for couscous); 0.25 cup fresh cilantro (chopped, for garnish); 1.25 teaspoon salt; 0.75 teaspoon black pepper

A fragrant and hearty slow-cooked Moroccan stew featuring tender chicken thighs, earthy lentils, and a vibrant blend of spices, served over fluffy couscous.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 6
Cuisine: Moroccan
Difficulty: Medium
Cost: $3.44/serving

Dietary

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

Ingredients

2 tablespoon olive oil
2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
1 can diced tomatoes (undrained)
3 cup chicken broth
1 cup brown or green lentils (rinsed)
0.5 cup dried apricots (halved)
1 cup couscous
1.5 cup water or vegetable broth (hot, for couscous)
0.25 cup fresh cilantro (chopped, for garnish)
1.25 teaspoon salt
0.75 teaspoon black pepper

Instructions

Season 2 pounds chicken thigh pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken in batches until browned on all sides, about 3-4 minutes per side. Remove chicken and set aside.
Add 1 chopped yellow onion to the pot and cook for 5-7 minutes until softened. Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
Stir in 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, and optional 1/2 teaspoon cayenne pepper. Cook for 1 minute until spices are fragrant.
Pour in 1 can diced tomatoes (undrained) and 3 cups chicken broth. Add 1 cup rinsed brown or green lentils and 1/2 cup halved dried apricots. Return chicken to the pot.
Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is cooked through and lentils are tender. Stir occasionally to prevent sticking.
While the tagine simmers, prepare 1 cup couscous according to package directions, typically by adding 1 1/2 cups hot water or vegetable broth, covering, and letting sit for 5 minutes until liquid is absorbed, then fluffing with a fork.
Taste the tagine and adjust seasoning with additional salt and black pepper as needed. Serve the Moroccan spiced chicken and lentil tagine hot over fluffy couscous, garnished with optional 1/4 cup fresh cilantro.

Notes

This tagine can be made ahead of time and reheats beautifully, making it perfect for meal prepping. For a richer flavor, you can let it sit overnight in the refrigerator before reheating.

Nutrition (per serving)

Calories: 580
Protein: 51.5 g
Carbohydrates: 57.8 g
Fat: 15.2 g
Fiber: 10.5 g
Sodium: 820 mg
Saturated Fat: 3.2 g
Sugar: 12.1 g
Cholesterol: 120 mg