Moroccan Spiced Chicken Tagine with Herbed Rice

Tender chicken thighs slow-cooked with a fragrant blend of spices, dried fruits, and vegetables, creating a rich and aromatic stew, served with fluffy herbed rice.

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $4.26/serving

Dietary

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

Tags

• classic
• savory
• spicy

Ingredients

• 1.5 pound chicken thigh (boneless, skinless)
• 2 tablespoon olive oil
• 1 yellow onion (large, sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 1 can diced tomatoes (undrained)
• 1.5 cup chicken broth
• 0.5 cup dried apricots (halved)
• 0.5 cup green olives (pitted)
• 0.5 cup fresh cilantro (chopped)
• 1 cup basmati rice
• 2 cup water
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 4 piece pita bread

Instructions

1. Season chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
3. Add the remaining 1 tablespoon of olive oil and sliced yellow onion to the pot. Sauté for 5-7 minutes until softened and lightly browned.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add ground cumin, ground coriander, turmeric, paprika, and ground cinnamon. Cook, stirring, for 1 minute until aromatic.
6. Stir in the diced tomatoes and chicken broth. Bring to a simmer. Return chicken to the pot. Add dried apricots and pitted green olives.
7. Cover and reduce heat to low. Simmer for 45-50 minutes, or until chicken is very tender. Stir in 1/4 cup of chopped fresh cilantro.
8. Meanwhile, prepare the herbed rice. Combine 1 cup of basmati rice, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Once cooked, fluff with a fork and stir in the remaining 1/4 cup of chopped fresh cilantro.
9. Season the tagine with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Serve the Moroccan Spiced Chicken Tagine over the herbed rice, with warm pita bread on the side if desired.

Notes

For best flavor, let the tagine rest for a few minutes before serving. It allows the flavors to meld beautifully.

Nutrition (per serving)

• Calories: 645
• Protein: 44.2 g
• Carbohydrates: 74.8 g
• Fat: 20.3 g
• Fiber: 7.5 g
• Sodium: 1150 mg
• Saturated Fat: 5.9 g
• Sugar: 14.1 g
• Cholesterol: 154 mg