Chicken and Vegetable Tagine (Quick Version)
A flavorful and aromatic chicken and vegetable stew, simplified for a weeknight dinner, bringing the taste of Morocco to your table with minimal fuss.
Ingredients
- •1 tablespoon olive oil
- •1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon turmeric
- •1/4 teaspoon ground ginger
- •1/4 teaspoon cinnamon
- •Pinch of saffron threads (optional)
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1.5 cups chicken broth
- •1 cup canned chickpeas, rinsed and drained
- •2 medium carrots, peeled and sliced into 1/2-inch rounds
- •1 medium zucchini, cut into 1-inch chunks
- •1/2 cup dried apricots, halved
- •1/4 cup chopped fresh cilantro, plus more for garnish
- •Salt and black pepper to taste
- •Cooked couscous or rice, for serving
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, cumin, coriander, turmeric, ginger, cinnamon, and saffron (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- 3
Stir in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the browned chicken to the pot.
- 4
Add carrots and dried apricots. Cover and simmer for 15 minutes, or until carrots are slightly tender. Stir in the chickpeas and zucchini. Continue to simmer, covered, for another 10 minutes, or until chicken is cooked through and vegetables are tender.
- 5
Stir in the fresh cilantro. Taste and adjust seasoning with salt and pepper as needed. Serve hot over cooked couscous or rice, garnished with additional fresh cilantro if desired.
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