A large bowl filled with colorful vegetables, chicken, and apricots in a fragrant spicy sauce, topped with chopped almonds.

Moroccan-Spiced Chicken and Vegetable Tagine

Name: Moroccan-Spiced Chicken and Vegetable Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Cuisine: African
Ingredients: boneless, skinless chicken thighs, 2; olive oil, 1 tablespoon; medium onion, 1 chopped; garlic cloves, 3 minced; fresh ginger, 1 tablespoon grated; cumin, 1 tablespoon; coriander, 1 tablespoon; paprika, 1 teaspoon; cinnamon, 1/2 teaspoon; turmeric, 1/2 teaspoon; cayenne, 1/4 teaspoon; vegetable or chicken stock, 1 cup; apricots, 1/2 cup chopped; green peas, 1/2 cup; asparagus, 1/2 cup cut into 1-inch pieces; sliced almonds, 1/4 cup toasted; salt, to taste; black pepper, to taste

Category Main Course

Prep 20 minutes

Cook 45 minutes

Style African

Technique Sautéing

Diet Friendly Dairy-Free

Daily Recipe: May 03, 2023

For today's African-inspired main course, we're featuring a dish that is perfect for this pleasant weather in New York City! Our recipe is a Moroccan-spiced vegetable tagine with pan-seared chicken, apricots, and almonds. Tagine is a popular North African stew, slow-cooked in a cone-shaped earthenware dish, that's usually made with lamb or beef. We're putting our own twist on it by using chicken and adding some springtime ingredients like asparagus and peas to make it seasonal. The spice blend includes warming cumin and coriander, sweet paprika, and fragrant cinnamon, all spices that are perfect for a pleasant spring day.

Ingredients (for 2)

Boneless, skinless chicken thighs - 2
Olive oil - 1 tablespoon
Medium onion - 1 - chopped
Garlic cloves - 3 - minced
Fresh ginger - 1 tablespoon - grated
Cumin - 1 tablespoon
Coriander - 1 tablespoon
Paprika - 1 teaspoon
Cinnamon - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Cayenne - 1/4 teaspoon
Vegetable or chicken stock - 1 cup
Apricots - 1/2 cup - chopped
Green peas - 1/2 cup
Asparagus - 1/2 cup - cut into 1-inch pieces
Sliced almonds - 1/4 cup - toasted
Salt - to taste
Black pepper - to taste

Preparation

Step 1 - 🌡️🍗🧂

Preheat oven to 350°F. Season chicken thighs with salt and pepper.
Step 2 - 🍳🔥🍗

In a tagine or a large skillet with a lid, heat olive oil over medium-high heat. Sear chicken thighs until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside.
Step 3 - 🍳🧅🧄

In the same skillet, add onions and garlic, sauté for 2-3 minutes until soft.
Step 4 - 🥄🌶️🧂

Add ginger, cumin, coriander, paprika, cinnamon, turmeric, and cayenne; stir until fragrant, about 1 minute.
Step 5 - 🍲🥄☕

Add chicken stock, bring to a simmer, and stir to scrape off any brown bits from the bottom of the skillet.
Step 6 - 🥦🌽🍑

Add in chopped apricots, peas, and asparagus, and bring to a boil.
Step 7 - 🍗🌡️🕒

Return chicken to the skillet, cover with a lid and bake in a preheated oven for 30 minutes.
Step 8 - 🌰🍚🍴

Garnish with toasted almonds and serve hot over couscous or quinoa.

Additional

This recipe is perfect for meal prep as it reheats well in the microwave or on the stovetop. You can also make it vegetarian by swapping chicken with chickpeas, butternut squash, or sweet potatoes.