Moroccan Chicken Tagine Base Recipe
Warm, spiced, and full of flavor, this Moroccan chicken tagine is a one-pan meal that transforms simple ingredients into something truly special.
Servings: 4
Calories: 600kcal
Equipment
- Stovetop
Ingredients
- 1 package boneless skinless chicken thighs (~1.25 lbs)
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon ras el hanout
- ¼ teaspoon Kosher salt (if not in spice blend)
- ¼ teaspoon black pepper
- ½ Tablespoon extra virgin olive oil
- ½ cup diced onion
- ½ cup - 1 ½ cups vegetables (½” if dicing) and/or 15-ounce can low-sodium white beans, drained with ½ cup liquid reserved
- 3 garlic cloves, minced
- 1 Tablespoon lemon juice
Mix-Ins To Taste
- ½ cup sliced green olives
- ¼ cup dried fruit, diced or sliced (unless small like raisins)
- ¼ cup toasted sliced or chopped nuts
- 2 Tablespoons chopped fresh herbs
- 1 Tablespoon honey (add with lemon juice)
Instructions
- In a large bowl, combine 1 Tablespoon oil with ras el hanout, salt, and pepper. Add chicken and toss to coat. Allow chicken to marinade for at least 30 minutes. Chicken can also marinade overnight, but not more than 24 hours.
- Heat a 12” skillet over medium heat. Once the pan is hot, add ½ Tablespoon oil. Once oil is shimmering, add chicken thighs in batches if needed, not overcrowding the pan. Sear ~3-4 minutes on each side, until chicken easily releases from pan. Remove to plate once done.
- Turn down heat to medium-low, and add diced onion and any hearty root vegetables. Saute for ~4-5 minutes until onions are translucent. Add garlic and saute for ~30 seconds more.
- Return chicken with juices, beans, ½ cup bean liquid, and dried fruit to the pan. Simmer for ~25 minutes covered. If using more delicate vegetables, like zucchini or green beans, add after 15 minutes, and then continue to simmer 10 minutes more.
- Combine honey and lemon juice. Add to chicken along with olives and simmer uncovered for 5 minutes. Shred chicken into smaller pieces if desired. Sprinkle with toasted nuts and fresh herbs. Enjoy!
Notes
- A spice mixture of 1 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon paprika, ½ teaspoon turmeric, and ¼ teaspoon black pepper can be substituted for the ras el hanout. Cumin and coriander are also good additions.
- ½ cup broth can be substituted for bean liquid.
Nutrition
Serving: 320g | Calories: 600kcal | Carbohydrates: 34g | Protein: 48g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 170mg | Sodium: 420mg | Potassium: 1050mg | Fiber: 7g | Sugar: 10g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 4mg