Spicy Chicken Tagine-Style Stew

Tender chicken thighs simmered with bell peppers, chickpeas, and a vibrant blend of Moroccan-inspired spices in a savory tomato base, served with fluffy brown rice.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 2
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $6.33/serving

Dietary

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

Tags

• stir-fry
• spicy
• savory
• rich
• comfort food
• healthy

Ingredients

• 1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic clove (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper (or to taste)
• 1 red bell pepper (large, chopped)
• 14.5 ounce crushed tomatoes (canned)
• 15 ounce chickpea (rinsed and drained, canned)
• 1.5 cup vegetable broth (made from bouillon cubes)
• 0.25 cup fresh parsley (chopped)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup brown rice (uncooked)
• 2 cup water

Instructions

1. Season the chicken thighs with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, ground turmeric, ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
4. Return the chicken to the pot. Add the chopped red bell pepper, crushed tomatoes, chickpeas, and 1 1/2 cups vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until chicken is cooked through and tender.
5. While the stew simmers, cook the brown rice: Combine 1 cup brown rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
6. Stir in 1/4 cup fresh parsley. Season with additional salt and black pepper to taste.
7. Serve the Spicy Chicken Tagine-Style Stew hot over the cooked brown rice.

Notes

This dish reheats beautifully and the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 720
• Protein: 59.5 g
• Carbohydrates: 65.2 g
• Fat: 25.1 g
• Fiber: 14.5 g
• Sodium: 790 mg
• Saturated Fat: 7.5 g
• Sugar: 7.3 g
• Cholesterol: 145 mg