Paleo Chicken Tagine
Elevate your weeknight meals with this Paleo Chicken Tagine, a vibrant and nutritious twist on the classic Moroccan dish. Packed with anti-inflammatory spices like turmeric, cumin, and coriander, this recipe combines tender chicken thighs with sweet potatoes, carrots, and dates for a harmonious balance of savory and sweet flavors. Slow-simmered in a rich tomato and chicken broth, the tagine becomes irresistibly fragrant and comforting. Finished with slivered almonds for a delightful crunch and a sprinkle of fresh cilantro, this gluten-free and dairy-free dish is perfect for anyone embracing a paleo lifestyle. Serve with lemon wedges for a zesty touch, and savor a wholesome, exotic meal that’s ready in just over an hour. Perfect for family dinners or entertaining guests!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 large carrots, peeled and sliced
- 1 medium sweet potato, peeled and cubed
- 1 cup chicken broth
- 1 can (14 oz) diced tomatoes
- 8 dates, pitted and chopped
- 0.25 cup almonds, slivered (optional)
- 0.25 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Season the chicken thighs with salt and black pepper, then brown them on both sides in the heated oil. This should take about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute.
Add the ground cumin, coriander, cinnamon, and turmeric to the pot. Stir well to coat the onions and garlic with the spices.
Return the browned chicken thighs to the pot. Add the sliced carrots and cubed sweet potato, stirring to combine with the spices.
Pour in the chicken broth and the can of diced tomatoes with their juices. Add the chopped dates and stir well.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the tagine cook gently for 40-45 minutes, until the chicken is tender and the vegetables are cooked through.
If desired, stir in the slivered almonds and let cook for an additional 5 minutes.
Garnish the tagine with freshly chopped cilantro before serving.
Serve hot, with lemon wedges on the side to squeeze over the dish for added flavor.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 243.4 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 740 mg | 57% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6456 mg | 137% | |
*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.
