Chicken Tagine with Chickpeas and Mint
Transport your taste buds to the vibrant markets of Morocco with this exquisite Chicken Tagine with Chickpeas and Mint. Tender, golden-browned chicken thighs are slowly simmered in a fragrant medley of cumin, coriander, cinnamon, paprika, and turmeric, creating a deeply aromatic sauce enriched with sweet dried apricots and hearty chickpeas. The addition of fresh mint and a squeeze of lemon juice brightens the dish with a refreshing finish, while an optional garnish of roasted almonds adds a satisfying crunch. Perfectly paired with fluffy couscous or steamed rice, this one-pot wonder is as comforting as it is exotic, making it an ideal choice for a weeknight dinner or an impressive meal for guests. Ready in under an hour, this tagine brings a taste of North African cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 14 ounces canned diced tomatoes
- 2 cups low-sodium chicken broth
- 1.5 cups cooked chickpeas (drained and rinsed if using canned)
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh mint leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole lemon, juiced
- 0.25 cup roasted almonds, chopped (optional)
- 4 cups cooked couscous or rice (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or tagine over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then sear them in the pot until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until soft and translucent, about 5 minutes.
Stir in the minced garlic, cumin, coriander, cinnamon, paprika, and turmeric, cooking for 1-2 minutes until the spices are aromatic.
Add the diced tomatoes, chicken broth, chickpeas, and chopped dried apricots. Stir to combine.
Return the browned chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer.
Cover the pot and cook on low heat for 30 minutes, or until the chicken is tender and cooked through.
Stir in the lemon juice, fresh mint, and remaining salt and pepper. Adjust seasoning to taste.
Garnish with roasted almonds, if using, and serve hot over cooked couscous or rice.
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 88.7 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 868 mg | 67% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5543 mg | 118% | |
*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.
