Chicken Tagine
with apricots / green olives / almonds / cauliflower rice

Name: Chicken Tagine
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; 2 tsp Paprika; 2 tsp Coriander, ground; 1 1/2 tsp Turmeric, ground (opt); 1 1/4 tsp Salt; 3/4 tsp Black pepper; 3/4 tsp Garlic powder; 1/2 tsp Cinnamon (opt); 1/4 tsp Red pepper flakes (opt); 6 Chicken thighs, boneless and skinless; 1 1/2 Tbsp + 1 1/2 Tbsp Tagine spice mix (ingredients listed separately); 8 Apricots, dried, chopped; 2 Carrots, small, chopped; 1/2 Onions, red, chopped; 1 tsp Ginger, grated; 1/2 Lemons, wedges; 2 Tbsp Parsley, chopped; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 3 1/2 cups Stock, chicken; 1/2 cup Green olives, pitted; 1 tsp Lemon zest; 1/4 cup Almonds, slivered

Active: 40 min Total: 1 hr 10 min

Original GF Paleo Vegetarian

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. Cauliflower rice stands in for the traditional couscous here to serve as a base for all the flavorful cooking liquid.

Proteins

Chicken, non-ground

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower, small - 1 head , florets chopped
Butter - 1 1/2 Tbsp

Tagine Spice Mix:

Paprika - 2 tsp
Coriander, ground - 2 tsp
Turmeric, ground (opt) - 1 1/2 tsp
Salt - 1 1/4 tsp
Black pepper - 3/4 tsp
Garlic powder - 3/4 tsp
Cinnamon (opt) - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp

Chicken Tagine:

Chicken thighs, boneless and skinless - 6
Tagine spice mix (ingredients listed separately) - 1 1/2 Tbsp + 1 1/2 Tbsp
Apricots, dried - 8 , chopped
Carrots, small - 2 , chopped
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 - 3 1/2 cups
Green olives, pitted - 1/2 cup
Lemon zest - 1 tsp
Almonds, slivered - 1/4 cup

Prep

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)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
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)
Apricots / Carrots / Onions / Ginger - Prep as directed. Combine carrots and onions. Store apricots and ginger separately. (Can be done up to 5 days ahead)
Lemons / Parsley - Prep as directed and store separately. (Can be done up to 3 days ahead)

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Make

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.
To heated pan add onions and carrots. Saute until tender, 3 to 4 minutes.
Add tomato paste, ginger, parsley and remaining half of spice mix and saute until well combined, ~1 minute.
Pour stock over vegetables. Stir in apricots and bring to a low simmer (reduce the heat if necessary so that it is not boiling.)
Add chicken back to the pan and cover. Simmer tagine, covered, until chicken is cooked through, 6 to 8 minutes.
While tagine simmers, heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper.
When tagine is finished cooking, stir in olives and lemon zest. Taste and season with some salt and pepper, if needed.
Serve tagine over cauliflower rice with almonds on top and lemon wedges on the side. Enjoy!

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