Moroccan Chicken Tagine Recipe
User Reviews
4.5
75 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
6 Servings
-
Calories
272 kcal
-
Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Tagine Recipe
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Experience a taste of Morocco with this Moroccan Chicken Tagine, a delectable medley of dried apricots, onions, tomatoes, chickpeas, and aromatic spices that will leave you craving for more!
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Ingredients
- 2 large boneless skinless chicken breasts cut into 1-inch cubes
- 1/2 c. dried apricot halves roughly chopped
- 1 large onion chopped
- 2 c. fat free chicken broth
- 1 garlic clove minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp. fresh ginger root minced
- 1 28- oz. can whole peeled tomatoes
- 1 14- oz. can chick peas drained
- 1 Tbsp. honey
- 1/8 c. almond slivers
- 2 Tbsp. Moroccan spice mixture 1/2 tsp. cayenne, 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander
- 1 Tbsp. flour
- Cilantro for garnish
- salt and ground black pepper
Instructions
- On a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
- Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side. Remove the chicken from the pressure cooker and set aside.
- Reduce heat to medium and add ginger and onions. Sauté for three minutes, until onions are semi-translucent. Add garlic and cook for another minute.
- Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
- Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
- Stir in the chickpeas, almonds, and honey and let them warm for a few minutes.
- Check your chicken for doneness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves. *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.
Equipments used:
Notes
- Please note that you will need more cooking time if you are not using a pressure cooker.
- To store Moroccan Chicken Tagine leftovers, place them in an airtight container in the refrigerator for up to 3-4 days, ensuring freshness and flavor retention. To freeze, store it in suitable containers for up to 3 months.
- To reheat, thaw overnight in the fridge if frozen, then warm it in a saucepan over medium heat until heated through. You can also reheat it in a microwave, using a microwave-safe dish. Stir occasionally to ensure even heating.
Nutrition Information
Show Details
Serving
1serving
Calories
272kcal
(14%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
765mg
(32%)
Potassium
856mg
(24%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
906IU
(18%)
Vitamin C
16mg
(18%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 765mg | 32% |
| Potassium | 856mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
75 reviews
Excellent
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