Low Fat Chicken Tagine
Discover the vibrant flavors of North Africa with this Low-Fat Chicken Tagine, a healthier twist on the classic dish that doesn’t skimp on flavor. Perfectly spiced with cumin, cinnamon, coriander, and ginger, this hearty recipe combines tender chicken breast, chunky vegetables, and sweet dried apricots in a rich tomato and broth base. A hint of preserved lemon adds brightness, while fresh cilantro ties it all together for a refreshing finish. Ready in under an hour, this one-pot dish is low in calories yet rich in bold, aromatic flavors, making it ideal for a wholesome family dinner or an exotic meal prep option. Serve with fluffy couscous or whole-grain bread for a satisfying, balanced plate.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 14.5 ounces can canned diced tomatoes
- 1 cup low-sodium chicken broth
- 2 medium carrots, cut into chunks
- 1 medium Zucchini, cut into chunks
- 0.5 cup dried apricots, chopped
- 1 medium lemon, preserved or fresh, cut into wedges
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the chicken breasts into 2-inch pieces and set aside.
In a large pot or tagine, heat the olive oil over medium heat.
Add the onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the cumin, coriander, cinnamon, and ginger, and cook for another minute until fragrant.
Add the chicken pieces and cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
Stir in the diced tomatoes, chicken broth, carrots, zucchini, and apricots.
Add the lemon wedges, salt, and black pepper, and stir to combine everything well.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh cilantro before serving.
Serve hot with couscous or whole-grain bread.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 79.1 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4797 mg | 102% | |
*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.
