Chicken and Vegetable Tagine
This aromatic North African stew is a symphony of flavors, with tender chicken, sweet caramelized onions, and a medley of colorful bell peppers, carrots, and tomatoes, all slow-cooked in a rich and spicy sauce. The combination of cumin, coriander, and cinnamon creates a warm, inviting aroma that will leave you craving for more. As the dish simmers, the flavors meld together, resulting in a velvety texture that coats the palate.
Ingredients
- •500g boneless chicken thighs
- •2 medium onions, chopped
- •3 cloves of garlic, minced
- •2 medium carrots, peeled and sliced
- •2 medium bell peppers, sliced
- •2 medium tomatoes, diced
- •1 cup of chicken broth
- •2 tbsp of olive oil
- •1 tsp of ground cumin
- •1 tsp of ground coriander
- •1/2 tsp of ground cinnamon
- •Salt and pepper, to taste
- •Optional: fresh parsley for garnish
- •Optional: lemon wedges for serving
Dietary Info
Instructions
- 1
Heat the olive oil in a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the chopped onions and cook, stirring occasionally, until they are softened and caramelized, about 15 minutes.
- 3
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the sliced carrots and bell peppers, and cook, stirring occasionally, for 5 minutes, until they start to soften.
- 5
Add the chicken, chicken broth, cumin, coriander, cinnamon, salt, and pepper. Stir to combine, then bring the mixture to a simmer.
- 6
Reduce the heat to low, cover, and cook, stirring occasionally, for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- 7
Stir in the diced tomatoes and cook, uncovered, for an additional 5-10 minutes, until the sauce has thickened and the flavors have melded together.
- 8
Taste and adjust the seasoning as needed.
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