Moroccan Chicken Tagine Recipe

Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Flour; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Turmeric; 2- 1/2 teaspoons Cumin; 1 teaspoon Allspice; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Coriander; 2 whole Large Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces; 1 Tablespoon Olive Oil; 1 teaspoon Ginger Root, Minced; 1 whole Large Onion, Chopped; 1 clove Garlic, Minced; 1/2 cups Dried Apricots, Roughly Chopped; 1 can (28 Oz. Can) Whole Peeled Tomatoes; 2 cups Fat Free Chicken Broth; 1 can (14 Oz Can) Chickpeas, Drained; ⅛ cups Almond Slivers; 1 Tablespoon Honey; 1 dash Salt And Pepper, to taste; 1 Tablespoon Cilantro Leaves, For Garnish

Servings: persons

1 Tablespoon Flour
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Turmeric
2- 1/2 teaspoons Cumin
1 teaspoon Allspice
1 teaspoon Cinnamon
1/2 teaspoons Ground Coriander
2 whole Large Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces
1 Tablespoon Olive Oil
1 teaspoon Ginger Root, Minced
1 whole Large Onion, Chopped
1 clove Garlic, Minced
1/2 cups Dried Apricots, Roughly Chopped
1 can (28 Oz. Can) Whole Peeled Tomatoes
2 cups Fat Free Chicken Broth
1 can (14 Oz Can) Chickpeas, Drained
⅛ cups Almond Slivers
1 Tablespoon Honey
1 dash Salt And Pepper, to taste
1 Tablespoon Cilantro Leaves, For Garnish

1
1.
2
In a pie plate, combine the flour with the cayenne, turmeric, cumin, allspice, cinnamon and coriander.
3
Add the chicken pieces and toss to coat.
4
2.
5
Heat oil in your pressure cooker over medium-high heat.
6
Once hot, add the chicken pieces and allow to brown for one minute per side.
7
Remove chicken from pressure cooker and set aside.
8
3.
9
Reduce heat to medium and add ginger and onions.
10
Saute for three minutes, until onions are semi-translucent.
11
Add garlic and cook for another minute.
12
4.
13
Add the apricots, whole tomatoes, chicken broth or stock and browned chicken pieces into the pot.
14
5.
15
Cover, and bring to low pressure over medium-high heat.
16
Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
17
6.
18
Stir in the chickpeas, almonds and honey and let them warm for a few minutes.
19
7.
20
Check your chicken for done-ness and taste the tagine.
21
Adjust salt and pepper as needed.
22
Serve over couscous and garnish with cilantro leaves.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Tablespoon Flour, 1/2 teaspoons Cayenne Pepper, 1/2 teaspoons Turmeric, 2- 1/2 teaspoons Cumin, and more.

Yes, Moroccan Chicken Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Tagine

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