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Chicken Tagine
with apricots / green olives / almonds / millet

Active: 40 min Total: 1 hr 10 min
Coating chicken in a tagine spice mix and then simmering it with vegetables, olives and sweet apricots gives it a tender texture and bright flavor. Millet makes a great accompaniment to tagine because it soaks up all the flavorful cooking liquid.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tagine Spice Mix:
  • Paprika - 1 1/2 tsp
  • Coriander, ground - 1 1/2 tsp
  • Turmeric, ground (opt) - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Cinnamon (opt) - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Chicken Tagine:
  • Chicken thighs, boneless and skinless - 4
  • Tagine spice mix (ingredients listed separately) - 1 Tbsp + 1 Tbsp
  • Apricots, dried - 8 , chopped
  • Cauliflower, frozen or fresh - 2 cups , florets
  • Onions, red - 1/2 , chopped
  • Ginger - 1 tsp , grated
  • Lemons - 1/2 , wedges
  • Parsley - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, chicken - 2 1/2 cups
  • Green olives, pitted - 1/2 cup
  • Lemon zest - 1 tsp
  • Almonds, slivered - 1/4 cup
  • Yogurt, plain or Greek - 1/4 cup
Millet:
  • Millet, uncooked - 3/4 cup
  • Butter - 2 Tbsp

Prep

  1. Cook millet - Double if making Wednesday’s meal. Combine millet with 2x the amount of water (or stock if your prefer) in a saucepan. Add in butter and some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, ~15 minutes. (Can be done up to 5 days ahead)
  2. Make tagine spice mix - Combine paprika, coriander, turmeric, salt (the portion for the spice mix), black pepper, garlic powder, cinnamon and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Tenderize with a fork and season with half the tagine spice mix (reserve the other half). Marinate chicken in spice mix for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Apricots / Cauliflower / Onions / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)
  5. Lemons / Parsley - Prep as directed and store separately. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven or saucepan with cooking oil over medium-high heat. Add chicken and brown on both sides (don’t cook it all the way through), ~2 minutes per side. Set chicken aside. Pour excess grease out of pan, leaving ~1 Tbsp remaining.
  2. To heated pan add onions, ginger and parsley. Saute until onions are tender, 2 to 3 minutes.
  3. Add tomato paste and remaining half of spice mix and saute until well combined, ~1 minute.
  4. Pour stock over onions. Stir in cauliflower and apricots and bring to a low simmer (reduce the heat if necessary so that it is not boiling.)
  5. Add chicken back to the pan and cover. Simmer tagine, covered, until chicken is cooked through, 6 to 8 minutes.
  6. If millet was made ahead, reheat briefly in the microwave (remember to reserve half if doubled).
  7. When tagine is finished cooking, stir in olives and lemon zest. Taste and season with some salt and pepper, if needed.
  8. Serve tagine over millet with almonds and yogurt on top and lemon wedges on the side. Enjoy!

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