One Pot Moroccan Chicken Tagine
353kcal
Ingredients
- 2 lbs bone-in chicken thighs, skin removed
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 can (15 oz) diced tomatoes, drained
- 2 cups cups carrots, peeled and sliced
- 2 cups sweet potatoes, peeled and chopped
- 1 cup green olives
- 1/4 cup chopped fresh cilantro (optional)
Equipment
- large Dutch oven with a lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chopped onions and minced garlic and sauté until onions are soft and translucent.
- Add chicken to the pot and brown on all sides, about 5-7 minutes.
- Add ground ginger, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper (if using), salt, and black pepper to the pot and stir to combine.
- Add chicken broth and diced tomatoes to the pot and stir to combine.
- Add chopped carrots, chopped sweet potatoes, and green olives to the pot and stir to combine.
- Bring the mixture to a boil and then reduce heat to low.
- Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with chopped fresh cilantro (if using) and serve hot.
Nutrition
Serving1gCalories353kcalCarbohydrates22gProtein24gFat19gSaturated Fat4gCholesterol99mgSodium877mgPotassium794mgFiber5gSugar7g