Paleo Chicken Tagine

Dive into the exotic flavors of this Paleo Chicken Tagine, a hearty and nutrient-packed dish infused with warm spices and wholesome ingredients. Tender, perfectly seasoned chicken thighs are slow-simmered alongside vibrant vegetables like sweet potatoes and carrots, enriched by the bold flavors of cumin, coriander, cinnamon, and turmeric. Sweet, chewy dates add a natural touch of sweetness, while optional slivered almonds provide a delightful crunch. With a base of savory chicken broth and diced tomatoes, this one-pot wonder is perfect for a comforting, paleo-friendly meal that’s both satisfying and aromatic. Garnish with fresh cilantro and squeeze over lemon wedges for a bright, citrusy finish. Ideal for a cozy dinner, this dish brings a taste of North African cuisine to your table in just over an hour.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 large carrots, peeled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• 8 dates, pitted and chopped
• 0.25 cup almonds, slivered (optional)
• 0.25 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.

Step 2

Season the chicken thighs with salt and black pepper, then brown them on both sides in the heated oil. This should take about 5 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute.

Step 4

Add the ground cumin, coriander, cinnamon, and turmeric to the pot. Stir well to coat the onions and garlic with the spices.

Step 5

Return the browned chicken thighs to the pot. Add the sliced carrots and cubed sweet potato, stirring to combine with the spices.

Step 6

Pour in the chicken broth and the can of diced tomatoes with their juices. Add the chopped dates and stir well.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the tagine cook gently for 40-45 minutes, until the chicken is tender and the vegetables are cooked through.

Step 8

If desired, stir in the slivered almonds and let cook for an additional 5 minutes.

Step 9

Garnish the tagine with freshly chopped cilantro before serving.

Step 10

Serve hot, with lemon wedges on the side to squeeze over the dish for added flavor.

Nutrition Facts

Serving size	(2209.0g)

Amount per serving	% Daily Value*
Calories	3093.6

Total Fat 120.8g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 4181.2mg	0%
Total Carbohydrate 328.3g	0%
Dietary Fiber 47.7g	0%
Total Sugars 243.4g
Protein 203.0g	0%

Vitamin D 47.6IU	0%
Calcium 740.1mg	0%
Iron 19.6mg	0%
Potassium 6455.6mg	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: 33.8%

Protein: 25.3%

Carbs: 40.9%