Spiced Moroccan Chicken Tagine with Roasted Vegetables

Name: Spiced Moroccan Chicken Tagine with Roasted Vegetables
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 2 pound chicken thighs (boneless, skinless, cut into 2-inch pieces); 3 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground ginger; 0.25 teaspoon cayenne pepper; 1 can diced tomatoes (undrained); 3 cup chicken broth; 1 can chickpeas (rinsed and drained); 0.5 cup dried apricots (halved); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 pound mixed root vegetables (peeled and cut into 1-inch chunks); 1.5 cup quick-cooking couscous (uncooked); 0.5 cup fresh cilantro (chopped)

Tender chicken simmered in a rich, aromatic Moroccan-inspired sauce with chickpeas and dried apricots, served alongside a medley of roasted root vegetables and fluffy couscous.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 5
Cuisine: Moroccan
Difficulty: Medium
Cost: $4.96/serving

Dietary

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

Ingredients

2 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
3 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground ginger
0.25 teaspoon cayenne pepper
1 can diced tomatoes (undrained)
3 cup chicken broth
1 can chickpeas (rinsed and drained)
0.5 cup dried apricots (halved)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 pound mixed root vegetables (peeled and cut into 1-inch chunks)
1.5 cup quick-cooking couscous (uncooked)
0.5 cup fresh cilantro (chopped)

Instructions

Preheat oven to 400 degrees Fahrenheit. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brown chicken in batches for 3-4 minutes per side. Remove and set aside.
Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, smoked paprika, ground ginger, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in the undrained diced tomatoes and chicken broth, scraping up any browned bits from the bottom. Return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
While the tagine simmers, toss the mixed root vegetables with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
After 30 minutes, stir in the rinsed chickpeas and halved dried apricots into the tagine. Continue to simmer, uncovered, for another 15 minutes, allowing sauce to thicken slightly and flavors to meld. Taste and adjust seasoning as needed.
Prepare the quick-cooking couscous according to package directions, typically by bringing water to a boil, adding couscous, covering, and letting it steam for 5 minutes.
Serve the chicken tagine over the fluffy couscous, with the roasted root vegetables on the side. Garnish generously with fresh cilantro.

Notes

A traditional tagine pot can be used for cooking, but a Dutch oven works perfectly well. The dried apricots add a subtle sweetness that balances the savory spices.

Nutrition (per serving)

Calories: 750
Protein: 58.7 g
Carbohydrates: 76.5 g
Fat: 25.1 g
Fiber: 13.5 g
Sodium: 880 mg
Saturated Fat: 6.8 g
Sugar: 23.5 g
Cholesterol: 180 mg