Chicken Tagine with Chickpeas and Mint

Transport your taste buds to the vibrant markets of Morocco with this exquisite Chicken Tagine with Chickpeas and Mint. Tender, golden-browned chicken thighs are slowly simmered in a fragrant medley of cumin, coriander, cinnamon, paprika, and turmeric, creating a deeply aromatic sauce enriched with sweet dried apricots and hearty chickpeas. The addition of fresh mint and a squeeze of lemon juice brightens the dish with a refreshing finish, while an optional garnish of roasted almonds adds a satisfying crunch. Perfectly paired with fluffy couscous or steamed rice, this one-pot wonder is as comforting as it is exotic, making it an ideal choice for a weeknight dinner or an impressive meal for guests. Ready in under an hour, this tagine brings a taste of North African cuisine straight to your kitchen.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 14 ounces canned diced tomatoes
• 2 cups low-sodium chicken broth
• 1.5 cups cooked chickpeas (drained and rinsed if using canned)
• 0.5 cup dried apricots, chopped
• 0.25 cup fresh mint leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 whole lemon, juiced
• 0.25 cup roasted almonds, chopped (optional)
• 4 cups cooked couscous or rice (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or tagine over medium-high heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then sear them in the pot until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.

Step 3

Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic, cumin, coriander, cinnamon, paprika, and turmeric, cooking for 1-2 minutes until the spices are aromatic.

Step 5

Add the diced tomatoes, chicken broth, chickpeas, and chopped dried apricots. Stir to combine.

Step 6

Return the browned chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer.

Step 7

Cover the pot and cook on low heat for 30 minutes, or until the chicken is tender and cooked through.

Step 8

Stir in the lemon juice, fresh mint, and remaining salt and pepper. Adjust seasoning to taste.

Step 9

Garnish with roasted almonds, if using, and serve hot over cooked couscous or rice.

Nutrition Facts

Serving size	(3051.4g)

Amount per serving	% Daily Value*
Calories	3813.5

Total Fat 149.2g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 7.4g
Cholesterol 757.9mg	0%
Sodium 4103.9mg	0%
Total Carbohydrate 389.1g	0%
Dietary Fiber 64.4g	0%
Total Sugars 88.7g
Protein 238.3g	0%

Vitamin D 42IU	0%
Calcium 867.8mg	0%
Iron 35.1mg	0%
Potassium 5542.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 24.7%

Carbs: 40.4%