Vegetarian Chicken Tagine
Savor the rich, aromatic flavors of this Vegetarian Chicken Tagine, a plant-based twist on the classic Moroccan dish. Featuring juicy chickpeas, sweet dried apricots, briny green olives, and hearty plant-based chicken, this tagine is infused with warm spices like cinnamon, cumin, and turmeric for a blend of earthy and sweet notes. Simmered to perfection with tomatoes and vegetable broth, and finished with a burst of fresh lemon juice, cilantro, and parsley, every bite is a celebration of vibrant, layered flavors. Garnished with toasted almonds for a delightful crunch, this dish is perfect for a comforting weeknight dinner or an impressive main course for guests. Serve it with fluffy couscous or crusty bread to soak up every drop of its flavorful sauce. Ready in just over an hour, this easy vegetarian recipe is perfect for those seeking a hearty, nutritious, and satisfying plant-based meal.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 0.5 cup Dried apricots, chopped
- 0.5 cup Green olives, pitted and halved
- 1 14-ounce can Canned whole tomatoes, chopped with juice
- 2 cups Vegetable broth
- 12 ounces Plant-based chicken pieces
- 1 large Lemon, juiced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Toasted slivered almonds
Instructions
Heat olive oil in a large tagine or pot over medium heat.
Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper. Cook for 2 minutes until fragrant.
Add chickpeas, apricots, olives, chopped tomatoes with their juice, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a simmer, cover, and cook for 15 minutes, allowing the flavors to meld.
While the tagine simmers, sauté the plant-based chicken pieces in a separate skillet over medium heat until golden and heated through, about 5-7 minutes.
Add the cooked plant-based chicken to the tagine, gently stir, and let it cook uncovered for another 15 minutes.
Stir in lemon juice, then taste and adjust seasoning if necessary.
Remove the tagine from heat and let it sit for a few minutes before serving.
Garnish with chopped cilantro and parsley, and sprinkle with toasted slivered almonds.
Serve hot with couscous or crusty bread.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 82.0 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4528 mg | 96% | |
*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.
