Chicken Tagine
Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth
Servings 10
Calories 150kcal
Ingredients
- 2 Tbsp toasted almonds
- 1 lb boneless skinless chicken thighs
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp olive oil
- 1/2 cup yellow onion diced
- 1/4 cup celery diced
- 1/4 cup red pepper diced
- 1/2 tsp garlic peeled, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup potato peeled, diced
- 1/2 cup garbanzo beans (chickpeas) canned, rinsed, drained
- 1/2 cup tomato puree
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cumin
- 1/8 tsp ground turmeric
- 2 Tbsp raisins
- 1 Tbsp olives
Instructions
- Preheat oven to 325 F.
- Season chicken with salt and pepper.
- In stockpot over medium-high heat, heat oil. Add chicken in batches. Sauté until browned on all sides, 3 to 5 minutes. Remove from pot.
- To same pot, add onion, celery, green pepper and garlic. Sauté until vegetables are lightly caramelized, 6 to 8 minutes.
- Add browned chicken, broth, potato, beans, tomato puree, ginger, cinnamon, cumin and turmeric. Bring to a boil. Reduce heat. Cover. Simmer until chicken is fork-tender, 45 to 50 minutes.
- Add raisins, olives and toasted almonds. Return to a simmer. Simmer 3 to 5 minutes.
Nutrition
Calories: 150kcal | Carbohydrates: 14g | Protein: 10g | Fat: 6g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 310mg | Fiber: 2g | Sugar: 5g