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–+ servings
Spiced Chicken Tagine

Spiced Chicken Tagine

Discover the rich flavors of Spiced Chicken Tagine, a Moroccan-inspired dish packed with tender chicken, vibrant veggies, and aromatic spices. Perfect for weeknights or special dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 chicken thighs
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2 carrots, sliced into rounds
  • 1 zucchini, diced
  • 1 red bell pepper, cut into strips
  • 400 g canned crushed tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 handful fresh cilantro, chopped
  • 500 ml water
  • to taste Salt and pepper

Equipment

  • Tagine pot or heavy-bottomed skillet with a lid
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Slice the onions thinly and crush the garlic cloves.
  2. Cut the carrots into rounds and dice the zucchini and bell pepper.
  3. In a large bowl, toss the chicken thighs with cumin, turmeric, cinnamon, salt, and pepper. Let sit for at least 30 minutes.
  4. Heat olive oil in a tagine pot or large skillet. Add the onions and sauté until translucent, then add the garlic and spices, stirring for 1–2 minutes.
  5. Add the carrots, zucchini, and bell pepper to the pot, stirring to coat. Arrange the marinated chicken on top.
  6. Pour in the crushed tomatoes and water, bringing to a boil before reducing the heat.
  7. Cover the pot and let it simmer for 45 minutes to 1 hour, stirring occasionally and adding water if necessary.
  8. Just before serving, sprinkle fresh cilantro over the top.

Nutrition

Calories: 380kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Feel free to substitute zucchini with eggplant or squash, and cilantro with parsley if preferred. For a lower-carb option, serve with cauliflower rice instead of traditional grains. Leftovers taste even better the next day; just store in an airtight container in the fridge for up to three days, or freeze for up to three months for later enjoyment.
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