Chicken Tomato Tagine
Dive into the vibrant flavors of North Africa with this mouthwatering Chicken Tomato Tagine, a comforting one-pot dish brimming with bold spices and tender, slow-cooked chicken thighs. This recipe combines aromatic ingredients like cumin, cinnamon, turmeric, and paprika with a rich tomato and chicken stock base, sweetened gently with honey for a perfectly balanced sauce. Optional preserved lemons and toasted almonds add a delightful burst of tang and crunch, while fresh cilantro and parsley bring a refreshing herbal finish. Ready in just over an hour, this tagine is perfect for weeknight dinners or special occasions. Serve over fluffy couscous or rice for a complete, satisfying meal that’ll transport your taste buds to the heart of Morocco.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 14.5 ounces canned tomatoes
- 1.5 cups chicken stock
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 0.25 cup fresh parsley
- 1 piece preserved lemons (optional)
- 2 tablespoons sliced almonds (optional)
Instructions
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
Dice the yellow onion and mince the garlic cloves. Add them to the same pot and sauté for 3-4 minutes until softened and fragrant.
Stir in the ground cumin, ground cinnamon, ground turmeric, and paprika. Cook for 1 minute to toast the spices.
Pour in the canned tomatoes and 1.5 cups of chicken stock, then add the honey, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to combine.
Return the chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 35-40 minutes, stirring occasionally.
If using preserved lemons, rinse and chop one, then add it to the tagine during the last 10 minutes of cooking.
Chop the fresh cilantro and parsley. Stir most of the herbs into the tagine just before serving, reserving some for garnish.
Optional: Toast the sliced almonds in a dry pan over low heat for 2-3 minutes, then sprinkle them on top of the finished tagine.
Serve the Chicken Tomato Tagine hot over steamed couscous or rice, garnished with the remaining fresh herbs.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 732 mg | 16% | |
*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.
