Vegan Chicken Tagine
Discover the rich flavors and vibrant colors of Vegan Chicken Tagine, a plant-based twist on the classic Moroccan dish that's perfect for any occasion. This hearty recipe features tender vegan chicken simmered with chickpeas, juicy diced tomatoes, sweet dried apricots, and earthy kalamata olives, all infused with fragrant spices like cumin, coriander, cinnamon, and turmeric. Carrots add a subtle sweetness, while fresh cilantro, parsley, and a splash of lemon juice brighten the dish with fresh, zesty notes. Ready in just under an hour, this flavorful tagine pairs beautifully with fluffy couscous, nutty quinoa, or warm flatbread, making it an irresistible option for a comforting dinner. Whether you're exploring global cuisine or looking for a crowd-pleasing vegan recipe, this Vegan Chicken Tagine is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 15-oz can canned chickpeas, drained and rinsed
- 1 14.5-oz can diced tomatoes
- 0.5 cup dried apricots, chopped
- 0.5 cup kalamata olives, pitted and sliced
- 2 medium carrots, peeled and sliced
- 1 pound Vegan chicken (store-bought or homemade)
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot or a tagine over medium heat.
Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir them into the onion mixture, cooking for 1 more minute to release their flavors.
Pour in the vegetable broth, then add the chickpeas, diced tomatoes (with their juice), dried apricots, sliced olives, and carrots.
Bring the mixture to a simmer, cover, and let it cook for 20 minutes, allowing the flavors to meld together.
Add the vegan chicken pieces into the pot, season with salt, and continue to simmer for another 15-20 minutes until the carrots are tender and the vegan chicken is heated through.
Remove from heat, then stir in the chopped cilantro, parsley, and freshly squeezed lemon juice.
Serve the tagine hot, ideally with couscous, quinoa, or warm flatbread.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7437 mg | 323% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 93.1 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5956 mg | 127% | |
*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.
