Chicken Vegetable Tagine

Immerse yourself in the rich, aromatic flavors of North African cuisine with this mouthwatering Chicken Vegetable Tagine. Tender, bone-in chicken thighs are slow-simmered with a medley of hearty vegetables, chickpeas, and sweet dried apricots in a fragrant tomato-based broth spiced with cinnamon, cumin, turmeric, and paprika. The addition of sweet potatoes and zucchini lends both texture and vibrant color to this comforting dish. Perfectly suited for a tagine or Dutch oven, this one-pot recipe is ideal for weeknight dinners or weekend gatherings. Serve this warmly spiced tagine over fluffy couscous or with crusty bread to enjoy every last drop of its bold, savory sauce. Easy to prepare yet deeply flavorful, this authentic North African-inspired dish will transport your taste buds to a whole new world.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs (bone-in, skinless)
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon crushed red pepper flakes (optional)
• 2 cups chicken broth
• 14 ounces canned diced tomatoes
• 3 medium carrots, cut into 1-inch pieces
• 2 medium zucchini, sliced into half moons
• 1 large sweet potato, peeled and cubed
• 15 ounces chickpeas, drained and rinsed
• 0.5 cup dried apricots, chopped
• 0.25 cup fresh cilantro, chopped
• 1.5 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then sear them in the pot for 3-4 minutes per side until golden brown. Remove the chicken and set it aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot, and sauté the onions for 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic, cinnamon, cumin, coriander, turmeric, paprika, and crushed red pepper flakes (if using), cooking for 1 minute until fragrant.

Step 5

Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to deglaze it. Bring the mixture to a simmer.

Step 6

Return the chicken thighs to the pot and add the carrots, sweet potato, chickpeas, and dried apricots. Stir to combine.

Step 7

Cover the pot with a lid and reduce the heat to low. Simmer for 40 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through.

Step 8

Add the zucchini slices during the last 10 minutes of cooking to prevent them from overcooking.

Step 9

Taste and adjust seasoning with remaining salt and black pepper, if needed.

Step 10

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(3035.4g)

Amount per serving	% Daily Value*
Calories	3180.2

Total Fat 135.8g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 7.4g
Cholesterol 571.9mg	0%
Sodium 7797.9mg	0%
Total Carbohydrate 283.0g	0%
Dietary Fiber 70.1g	0%
Total Sugars 112.0g
Protein 220.7g	0%

Vitamin D 30IU	0%
Calcium 823.1mg	0%
Iron 33.8mg	0%
Potassium 7478.0mg	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: 37.8%

Protein: 27.3%

Carbs: 35.0%