Chicken Tagine

Chicken Tagine

Slow-simmered Moroccan chicken tagine with warm spices, sweet apricots, green olives, and a hint of preserved lemon over brown rice. 620 calories with 34g of protein and 6g of fiber.

Ingredients

• 1 cup chicken breast, cut into chunks
• 1 cup brown rice (uncooked)
• 1/3 cup dried apricots, halved
• 1/4 cup green olives, pitted
• 1 tbsp preserved lemon, chopped (or 1 tbsp lemon juice)
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook brown rice according to package directions with a pinch of salt.
2. Toast cumin, ginger, turmeric, and cinnamon in a dry pot over medium heat for 30 seconds until fragrant.
3. Heat olive oil in the same pot and sauté onion and garlic until softened, about 3 minutes.
4. Add chicken chunks and brown on all sides, about 4 minutes.
5. Pour in chicken broth and scrape up any browned bits. Stir in apricots, olives, preserved lemon, salt, and pepper.
6. Cover and simmer gently for 25-30 minutes until the chicken is tender and the sauce thickens.
7. Taste and adjust seasoning, adding more lemon if needed for brightness.
8. Serve the tagine over the brown rice, garnished with fresh cilantro.

Nutrition Facts

Tips

• Toasting the spices dry first wakes up their oils and deepens the tagine’s flavor.
• The dish improves after a rest - make it ahead and reheat so the flavors meld.