Moroccan Chicken Tagine With Carrots, Chickpeas & Kale Recipe

Name: Moroccan Chicken Tagine With Carrots, Chickpeas & Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Boneless, Skinless Chicken Thighs; Salt And Pepper, to taste; Olive Oil; 2 Small Yellow Onions, Diced; 1 pound Carrots, Peeled & Halved Lengthwise; 4 cloves Minced Garlic; 1 Tablespoon Ground Cumin; 2 teaspoons Ground Turmeric; 2 teaspoons Ground Ginger; 1/2 teaspoons Ground Cinnamon; 1/4 Tablespoons Cayenne; 1 Tablespoon Salt; 1 can (15 Oz. Size) Diced Tomatoes, With Juices; 6 cups Chicken Stock; 1 can (15 Oz. Size) Chickpeas, Rinsed & Drained; 1 bunch Kale, Stems Removed & Roughly Chopped; 1/2 Lemon, Juiced; Parsley Or Cilantro Leaves For Garnish

Servings: persons

3 pounds Boneless, Skinless Chicken Thighs
Salt And Pepper, to taste
Olive Oil
2 Small Yellow Onions, Diced
1 pound Carrots, Peeled & Halved Lengthwise
4 cloves Minced Garlic
1 Tablespoon Ground Cumin
2 teaspoons Ground Turmeric
2 teaspoons Ground Ginger
1/2 teaspoons Ground Cinnamon
1/4 Tablespoons Cayenne
1 Tablespoon Salt
1 can (15 Oz. Size) Diced Tomatoes, With Juices
6 cups Chicken Stock
1 can (15 Oz. Size) Chickpeas, Rinsed & Drained
1 bunch Kale, Stems Removed & Roughly Chopped
1/2 Lemon, Juiced
Parsley Or Cilantro Leaves For Garnish

1
1. Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat a thin layer of olive oil over high heat. Sear the chicken in batches over high heat, making sure not to crowd the pot. Cook until golden-brown, about 4 minutes per side. Remove to a mixing bowl.
2
2. Add the onions into the pot and saute until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.
3
3. Stir in the carrots, garlic, cumin, turmeric, ginger, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes.
4
4. Add the tomatoes and cook until thick, 5 minutes. Arrange the chicken on top of the vegetable mixture and cover with the stock.
5
5. Bring to a simmer, turn the heat back down to low and cook, uncovered, for at least 2 hours. The longer the better.
6
6. During the last 15 minutes of cooking, add the chickpeas, kale and lemon juice. Finish cooking then spoon the tagine into individual bowls and garnish with cilantro or parsley.

1482

kcal

Calories

Fat

Carbs

207

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 18 ingredients. The key ingredients include: 3 pounds Boneless, Skinless Chicken Thighs, Salt And Pepper, to taste, Olive Oil, 2 Small Yellow Onions, Diced, and more.

Yes, Moroccan Chicken Tagine With Carrots, Chickpeas & Kale 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 With Carrots, Chickpeas & Kale

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