There are few things more comforting in life than a hearty stew. Our Moroccan chicken tagine is the epitome of healthy comfort food. Filled with vegetables and beans, this easy-to-make dish is sure to become a family favorite.
Moroccan chicken tagine, served in a traditional earthenware bowl.
- 1 tbsp olive oil
- 2 skinless, boneless chicken breasts, cubed
- ½ onion, minced
- 3 cloves of garlic, minced
- 1 small butternut or acorn squash, peeled and chopped into bite sized pieces
- 1 can chickpeas, drained and rinsed
- 1 carrot, peeled and chopped
- 1 [14 oz] can of vegetable broth
- 1 [14.5 oz] can of diced tomatoes [you’re going to need the juice too!]
- 1 cup dried apricots
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp corriander
- 1 tsp cayenne [you can omit this if you don’t like spicy foods]
Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic for about 15 minutes, until brown.
Mix in the squash, chickpeas, carrots, tomatoes, broth, sugar, dried apricots, and lemon juice. Season with salt, coriander, and cayenne. Bring the stew to a boil and continue to cook on low for 30 minutes, until the vegetables are tender and the chicken has absorbed the spices.
Serve with rice and some naan! [Makes 6 servings]