Dinner · Moroccan · 20 min
Moroccan Spiced Chickpea and Vegetable Tagine with Preserved Lemon
- Calories
- 1037
- Protein
- 77g
- Carbs
- 104g
- Fat
- 35g
Ingredients
- 282.4 g chicken thighs
- 1 tbsp extra-virgin olive oil
- 50 g yellow onion
- 2 clove garlic
- 0.5 tsp ground ginger
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp ground turmeric
- 0.25 tsp ground cinnamon
- 0.125 tsp cayenne pepper
- 100 g canned diced tomatoes
- 120 ml vegetable broth
- 100 g canned chickpeas
- 80 g sweet potato
- 60 g zucchini
- 8 g preserved lemon
- 0.25 tsp salt
- 0.125 tsp black pepper
- 209.1 g couscous
- 1 tbsp fresh parsley
- 1 tbsp slivered almonds
Method
- 01Pat chicken thigh pieces dry and season with salt and black pepper.
- 02Heat extra-virgin olive oil in a Dutch oven or heavy pot over medium-high heat. Sear chicken pieces for 5 minutes until browned on the outside, then remove to a plate.
- 03Reduce heat to medium, add chopped yellow onion and minced garlic, and cook for 3 to 4 minutes until softened. Stir in ground ginger, cumin, coriander, turmeric, cinnamon, and cayenne pepper, cooking for 1 minute until highly fragrant.
- 04Pour in canned diced tomatoes and vegetable broth, deglazing the bottom of the pot. Return chicken to the pot along with drained chickpeas and cubed sweet potatoes.
- 05Bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes until sweet potatoes begin to soften.
- 06Stir in sliced zucchini and preserved lemon rind. Cover and simmer for an additional 10 to 12 minutes, ensuring chicken reaches an internal temperature of at least 165°F (74°C) measured with a food thermometer.
- 07Ladle tagine over a bed of warm cooked couscous. Garnish with fresh chopped parsley and toasted slivered almonds before serving.
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