Low Fat Chicken Tagine

Dive into the vibrant flavors of North Africa with this Low Fat Chicken Tagine, a lighter twist on the classic dish that doesn’t compromise on taste. Succulent pieces of chicken breast are simmered to perfection with warm spices like cumin, coriander, cinnamon, and ginger, creating a fragrant base that’s complemented by tender chunks of carrots, zucchini, and sweet dried apricots. Unlike traditional versions, this tagine uses just a touch of olive oil and lean protein, making it ideal for a health-conscious yet flavor-packed meal. A splash of low-sodium chicken broth and a hint of preserved lemon add depth to the broth, while a fresh cilantro garnish ties everything together beautifully. With just 15 minutes of prep and 45 minutes of cook time, this hearty and wholesome dish is perfect for busy weeknights. Serve it with fluffy couscous or whole-grain bread to soak up every drop of the rich, aromatic sauce.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 teaspoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 1 14.5 ounces can canned diced tomatoes
• 1 cup low-sodium chicken broth
• 2 medium carrots, cut into chunks
• 1 medium Zucchini, cut into chunks
• 0.5 cup dried apricots, chopped
• 1 medium lemon, preserved or fresh, cut into wedges
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Cut the chicken breasts into 2-inch pieces and set aside.

Step 2

In a large pot or tagine, heat the olive oil over medium heat.

Step 3

Add the onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.

Step 4

Stir in the cumin, coriander, cinnamon, and ginger, and cook for another minute until fragrant.

Step 5

Add the chicken pieces and cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.

Step 6

Stir in the diced tomatoes, chicken broth, carrots, zucchini, and apricots.

Step 7

Add the lemon wedges, salt, and black pepper, and stir to combine everything well.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Garnish with fresh cilantro before serving.

Step 10

Serve hot with couscous or whole-grain bread.

Nutrition Facts

Serving size	(2051.2g)

Amount per serving	% Daily Value*
Calories	2006.2

Total Fat 69.2g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 599.8mg	0%
Sodium 2429.4mg	0%
Total Carbohydrate 116.0g	0%
Dietary Fiber 28.5g	0%
Total Sugars 79.1g
Protein 231.8g	0%

Vitamin D 7.0IU	0%
Calcium 472.3mg	0%
Iron 16.0mg	0%
Potassium 4797.4mg	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: 30.9%

Protein: 46.0%

Carbs: 23.0%