Moroccan Chicken Tagine
Moroccan Chicken Tagine with apricots, warm spices and a good mix of vegetables, my take on the classic North-African stew that is ready in only 30 minutes. It has a great range of flavours and textures, and it's superbly hearty and filling. Serve it with couscous for the best exotic experience.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Calories: 359kcal
- 3 chicken breasts
- 1 onion
- 3 cloves of garlic
- 2 cinnamon sticks
- 1 aubergine (eggplant)
- 1 pepper (any colour)
- 1 cup mushrooms
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon tomato puree
- 1 tablespoon oil
- fresh parsley or coriander (cilantro) to garnish
- 1 tablespoon flour
- 1 ½ cups chicken stock
- ½ cup dried apricots
Heat up the oil in a pan, then add the chopped onion and garlic, and fry gently until the onion softens.
Cut the chicken breasts into pieces, and add them to the pan.
Cook for about 5 minutes until the chicken is seared, then add the cinnamon sticks, cumin, ground coriander and cayenne pepper.
Sprinkle the flour over, stir well, and leave to cook for one minute.
Chop the aubergine, peppers and mushrooms, add them to the pan together with the chicken stock.
Leave to cook for 15-20 minutes until the veggies are tender.
Season with salt, add the tomato puree and dried apricots, and garnish with parsley.
Turn off the heat and leave to rest for 5 minutes.
Serve with couscous or any other side of your choice.
Calories: 359kcal | Carbohydrates: 27g | Protein: 41g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 625mg | Potassium: 1324mg | Fiber: 6g | Sugar: 16g | Vitamin A: 730IU | Vitamin C: 8.7mg | Calcium: 63mg | Iron: 2.3mg