Whole30 Chicken Tagine

Transport your taste buds to North Africa with this flavorful and Whole30-compliant Chicken Tagine. This one-pot recipe features tender, juicy chicken thighs simmered in a fragrant medley of aromatic spices like cumin, coriander, cinnamon, and smoked paprika. Bright pops of flavor come from briny green olives and preserved lemon, while sweet carrots and savory onions round out the dish. Simmered to perfection in a tagine pot or Dutch oven, this hearty meal is both comforting and complex, ready in just an hour and perfect for weeknight dinners or special occasions. Garnished with fresh cilantro, this gluten-free and paleo-friendly dish pairs beautifully with cauliflower rice or a crisp green salad for a wholesome and satisfying meal. A must-try for anyone seeking bold, exotic flavors while staying on track with their Whole30 goals!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 tablespoon ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 2 cups chicken broth
• 1 can diced tomatoes
• 3 medium carrots
• 0.5 cup green olives
• 1 quarter preserved lemon
• 0.25 cup cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large tagine pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides.

Step 3

Add the chicken to the pot in batches and brown on both sides, about 5 minutes per side. Remove and set aside.

Step 4

In the same pot, add the sliced onion and cook until translucent, about 5 minutes.

Step 5

Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 6

Stir in ground cumin, coriander, cinnamon, and smoked paprika, cooking for another minute to toast the spices.

Step 7

Pour in the chicken broth and deglaze the pot, scraping up any browned bits from the bottom.

Step 8

Add the diced tomatoes, sliced carrots, olives, and preserved lemon. Stir to combine.

Step 9

Return the browned chicken thighs to the pot, nestling them into the vegetable mixture.

Step 10

Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes until the chicken is cooked through and tender.

Step 11

Garnish with fresh cilantro before serving.

Step 12

Serve hot and enjoy your Whole30-compliant chicken tagine!

Nutrition Facts

Serving size	(2289.0g)

Amount per serving	% Daily Value*
Calories	2454.6

Total Fat 138.7g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1000mg	0%
Sodium 7960.8mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 25.0g	0%
Total Sugars 30.7g
Protein 226.5g	0%

Vitamin D 56IU	0%
Calcium 621.4mg	0%
Iron 17.7mg	0%
Potassium 4360.5mg	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: 50.9%

Protein: 37.0%

Carbs: 12.1%