dinner

Moroccan Spiced Chickpea and Vegetable Tagine with Preserved Lemon

Name: Moroccan Spiced Chickpea and Vegetable Tagine with Preserved Lemon
Ingredients: 1.5 lb (680 g) Boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tbsp (45 ml) Extra virgin olive oil; 1 medium (150 g) Yellow onion, finely chopped; 4 cloves (12 g) Garlic, minced; 1 tsp Ground ginger; 1.5 tsp Ground cumin; 1.5 tsp Ground coriander; 1 tsp Turmeric; 0.5 tsp Cinnamon; 0.25 tsp Cayenne pepper; 1 can (14.5 oz / 411 g) Diced tomatoes, undrained; 2 cups (473 ml) Vegetable broth; 1 can (15 oz / 425 g) Chickpeas, drained and rinsed; 1 large (300 g) Sweet potatoes, peeled and cut into 1-inch cubes; 1 medium (200 g) Zucchini, cut into 1-inch pieces; 0.25 (approx. 1 tbsp, rinsed) Preserved lemon, pulp discarded, rind thinly sliced; 0.25 cup (15 g) Fresh parsley, chopped (for garnish); 2 tbsp (15 g) Toasted slivered almonds (for garnish); 1 cup (170 g) Cooked couscous (for serving)

Nutrition

1113

kcal

Calories

Protein

116

Carbs

Fat

AI Insight

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Ingredients(19)

Boneless, skinless chicken thighs, cut into 1-inch pieces1.5 lb (680 g)

Extra virgin olive oil3 tbsp (45 ml)

Yellow onion, finely chopped1 medium (150 g)

Garlic, minced4 cloves (12 g)

Ground ginger1 tsp

Ground cumin1.5 tsp

Ground coriander1.5 tsp

Turmeric1 tsp

Cinnamon0.5 tsp

Cayenne pepper0.25 tsp

Diced tomatoes, undrained1 can (14.5 oz / 411 g)

Vegetable broth2 cups (473 ml)

Chickpeas, drained and rinsed1 can (15 oz / 425 g)

Sweet potatoes, peeled and cut into 1-inch cubes1 large (300 g)

Zucchini, cut into 1-inch pieces1 medium (200 g)

Preserved lemon, pulp discarded, rind thinly sliced0.25 (approx. 1 tbsp, rinsed)

Fresh parsley, chopped (for garnish)0.25 cup (15 g)

Toasted slivered almonds (for garnish)2 tbsp (15 g)

Cooked couscous (for serving)1 cup (170 g)

Instructions

Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or tagine pot over medium-high heat until shimmering. Sear the chicken in batches until deeply golden brown on all sides, about 5-7 minutes total. Remove chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium and add the chopped onion. Sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, ground ginger, cumin, coriander, turmeric, and cayenne pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Pour in the diced tomatoes (with their juice) and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Return the seared chicken to the pot. Add the drained chickpeas and cubed sweet potatoes. Stir to combine. Bring back to a gentle simmer, then cover the pot, reduce heat to low, and cook for 30 minutes, or until the sweet potatoes are tender.

Stir in the zucchini and sliced preserved lemon rind. Cover and cook for another 10-15 minutes, until the zucchini is tender-crisp and the chicken is cooked through.

Taste and adjust seasoning with salt and pepper if needed. The preserved lemon will add saltiness and a unique tang.

To serve, ladle the tagine over fluffy couscous. Garnish generously with fresh chopped parsley and toasted slivered almonds. The preserved lemon rind adds a bright, salty finish.