Moroccan chicken tagine

Adapted from Move Nourish Believe

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

Time

1 hour 20 minutes total: 30 minutes attended, 50 minutes unattended

Storage notes

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

Difficulty

very easy

Yield

1800 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

—

Preheat oven to 170°C / 338°F.

Coconut oil

18 g

1 tbsp

Heat in the base of a tagine over medium-high heat.

Red onion, finely diced

110 g

1 regular

Add to tagine and sauté until softened, about 5 minutes.

Garlic, minced

10 g

3 cloves

Add to tagine and sauté until fragrant, about 1 minute.

Cumin, ground

3.6 g

2 tsp

Smoked paprika

4 g

2 tsp

Cayenne pepper

0.7 g

¼ tsp

Salt

4 g

1 tsp

Combine.

Add to tagine and cook until fragrant, about 1 minute.

Tamari

16 g

1 tbsp

Tomato paste

16 g

1 tbsp

Tomatoes, roughly chopped

440 g

4 regular

Combine and mix thoroughly.

Add to tagine and stir to combine.

Sweet potato, diced

340 g

1 medium

Yellow squash, diced

240 g

5 regular

Zucchini, diced

140 g

1 regular

Carrot, diced

170 g

8 regular

Green beans

100 g

1 cup ½-inch pieces

Kalamata olives, pitted

80 g

½ cup

Chicken stock (or water)

250 g

1 cup

Preserved lemon, skin only (optional)

20 g

¼ regular

Add to tagine and stir to combine.

Bring stock to boil.

Cover and cook in the oven for 30 minutes.

Chicken breasts, ⅘" / 20 mm cubes

500 g

3 large

Add to tagine and stir to combine. Ensure meat is submerged.

Cook for a further 20 minutes.

Remove the meat and vegetables and keep warm.

Reduce the liquid over high heat until the consistency of a sauce.

Return the meat and vegetables to the tagine and combine thoroughly with the liquid.

Coriander

to taste

Lemon cheeks

to taste

Garnish and serve.

Original: 2014. Adapted: 2014.

Notes

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

You can substitute chicken thighs in H; reduce the cooking time in step - to 25 minutes and extend the cooking time in step q to 25 minutes.

Making ahead

Prep the vegetables and store them in the fridge.

Food pairings

Rice

Nutrition

Serving size 450 g; calories 288.2 kcal, kilojoules 1204.9 kJ, protein 25 g, carbohydrates 21.7 g, sugar 10.7 g, fat 9.3 g, saturated fat 4 g, unsaturated fat 6 g, trans fat 0 g, fiber 6.4 g, cholesterol 60.3 mg,

Type tagine

Author bhsimon

Yield

Servings

–

Serving size 300–450 g

Serve	Per serve
Energy (kcal)	288.2
Energy (kJ)	1204.9
Protein (g)	25
Fat (g)	9.3
Carbs (g)	21.7
Sugars (g)	10.7
Fiber (g)	6.4
Sodium (mg)	923.9
Cholesterol (mg)	60.3

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