Recipe No 502 tagine Original 2014 Adapted 2014

Moroccan chicken tagine

We love this recipe because it is a tasty, low-energy feast. It freezes well.

Adapted from Move Nourish Believe

Time

Prep:

Total:

Difficulty
very easy
Yield
4–6 serves • 1800 g
Metric Imperial

Processes

  • —
  1. 01
    Preheat oven to 170°C / 340°F.

  • Coconut oil (1 tbsp)
    18 g
  1. 02
    Heat in the base of a tagine over medium-high heat.

  • Red onion, finely diced (1 regular)
    110 g
  1. 03
    Add to tagine and sauté until softened, about .

  • Garlic, minced (3 cloves)
    10 g
  1. 04
    Add to tagine and sauté until fragrant, about .

  • Cumin, ground (2 tsp)
    3.6 g
  • Smoked paprika (2 tsp)
    4 g
  • Cayenne pepper (¼ tsp)
    0.7 g
  • Salt (1 tsp)
    4 g
  1. 05
    Combine.
  2. 06
    Add to tagine and cook until fragrant, about .

  • Tamari (1 tbsp)
    16 g
  • Tomato paste (1 tbsp)
    16 g
  • Tomatoes, roughly chopped (4 regular)
    440 g
  1. 07
    Combine and mix thoroughly.
  2. 08
    Add to tagine and stir to combine.

  • Sweet potato, diced (1 medium)
    340 g
  • Yellow squash, diced (5 regular)
    240 g
  • Zucchini, diced (1 regular)
    140 g
  • Carrot, diced (8 regular)
    170 g
  • Green beans
    100 g
  • Kalamata olives, pitted (½ cup)
    80 g
  • Chicken stock (or water) (1 cup)
    250 g
  • Preserved lemon, skin only (optional) (¼ regular)
    20 g
  1. 09
    Add to tagine and stir to combine.
  2. 10
    Bring stock to boil.
  3. 11
    Cover and cook in the oven for .

  • Chicken breasts, 20 mm / ¾" cubes (3 large)
    500 g
  1. 12
    Add to tagine and stir to combine. Ensure meat is submerged.
  2. 13
    Cook for a further .
  3. 14
    Remove the meat and vegetables and keep warm.
  4. 15
    Reduce the liquid over high heat until the consistency of a sauce.
  5. 16
    Return the meat and vegetables to the tagine and combine thoroughly with the liquid.

  • Coriander
    to taste
  • Lemon cheeks
    to taste
  1. 17
    Garnish and serve.

Notes

This will work in any oven-proof pot; a tagine is not necessary.

You can substitute chicken thighs in ; reduce the cooking time in step 11 to and extend the cooking time in step 13 to .

Making ahead

Prep the vegetables and store them in the fridge.

Storing

Will keep well in the refridgerator for up to 3 days; frozen for 3 months

Food pairings

Rice

Categorisation

Category
tagine
Meal
dinner
Cuisine
moroccan
Diet
fast diet healthy low calorie low cholesterol low fat omnivorous
Tags
tagine