Healthy Moroccan Chicken Tagine
Easy one-pan 30-minute healthy Moroccan chicken tagine. Made with simple and clean ingredients, this juicy chicken tagine is tender and perfectly spice! Made gluten-free, dairy-free, and low-fat.
Ingredients
- 1 lb chicken breast, 2 - 3 medium, cut length-wise into tenders
- 1 ½ tsp ground cumin
- 1 tsp ground ginger
- ½ tsp turmeric
- ¼ teaspoon ground cinnamon
- 1 tsp salt, more to taste
- 1 tsp black pepper, more to taste
- 1 Tbps olive oil
- 1 medium yellow onion, halved and cut into 1/4-inch-thick slices
- 3 medium carrots, thinly sliced
- 3 medium Roma tomatoes, cut into bite-sized pieces
- 10 pitted castelvetrano olives
- 3 - 4 garlic cloves, minced
- 1 lemon, juiced
- 1 cup chicken broth
- ¼ cup fresh cilantro, roughly chopped
Toppings:
- ¼ cup slivered almonds
- Fresh cilantro leaves
Instructions
- Place chicken tenders onto paper towels and pat dry. Generously season with salt and pepper.
- Combine the spices in a small bowl and set aside. Prepare couscous according to package.
- Place large deep saute pan on stovetop and heat 1 Tbsp of olive oil to medium. Add chicken tenders to the pan and cook for 2 - 3 minutes per side. Remove tenders from the pan using tongs and place on a clean plate to the side while you prepare the vegetables.
- In the same pan, on medium heat, add sliced onion and carrot coins. Cook for 5 minutes until onion is lightly browned and transparent.
- Add in diced Roma tomatoes, olives, minced garlic, lemon juice, and all the spices. Stir together and cook for additional 5 minutes.
- Add chicken tenders back to the pan, stir, and cover with the vegetables. Add in chicken broth and stir in fresh cilantro. Bring to a simmer and cook for an additional 6 - 8 minutes.
- Garnish with more fresh cilantro and slivered almonds, if you like. Serve over couscous or any grain!
Notes
Make vegan by leaving out chicken, use chickpeas and vegetable broth. To prepare, start with step 4 and add in chickpeas with step 5.
Can substitute Roma tomatoes for vine tomatoes.
Can substitute castelvetrano olives with any olives.
Can substitute chicken broth with vegetable broth.
Nutrition
Calories: 261kcal | Carbohydrates: 15g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 581mg | Potassium: 859mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8156IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 2mg
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