Chicken Tagine
with apricots / green olives / almonds / cauliflower rice
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.
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
499
Just a moment...
% Daily Value
Total Fat
21g
32%
Just a moment...
Saturated Fat
5g
26%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
218mg
73%
Just a moment...
Sodium
886mg
37%
Just a moment...
Total Carbohydrate
28g
9%
Just a moment...
Dietary Fiber
8g
34%
Just a moment...
Sugars
13g
Just a moment...
Protein
53g
Just a moment...
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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Nutrition Facts
Amount Per Serving
Calories
499
Just a moment...
% Daily Value
Total Fat
21g
32%
Just a moment...
Saturated Fat
5g
26%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
218mg
73%
Just a moment...
Sodium
886mg
37%
Just a moment...
Total Carbohydrate
28g
9%
Just a moment...
Dietary Fiber
8g
34%
Just a moment...
Sugars
13g
Just a moment...
Protein
53g
Just a moment...