Moroccan Citrus Chicken Tagine
This delicious chicken stew comes together quickly and gets a burst of fresh flavor from the citrus mixture added before serving.
Servings 6
Calories 289.83kcal
Ingredients
- 1 tbsp olive oil
- 2 pounds boneless, skinless chicken thighs coarsely chopped
- 2 cups onion chopped
- 1 cup red bell pepper chopped
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon saffron threads crushed
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 cup orange juice
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 oranges peeled, seeded, chopped
- ⅓ cup fresh parsley chopped
- ⅓ cup fresh cilantro chopped
- ¼ cup Kalamata olives sliced
- 1 lemon peeled, seeded, chopped
Instructions
- Heat the oil in a Tagine or dutch oven over medium heat. Add the chicken, onion, red bell pepper, ginger, cinnamon, saffron and garlic. Cook for about 15 minutes. Don't stir for the first 5 minutes or so, letting the chicken get a little color to it.
- Add the broth, orange juice, salt and pepper. Bring to a boil, then cover, reduce heat and simmer for 30 minutes.
- While the chicken is cooking, combine the chopped oranges, parsley, cilantro, olives and chopped lemons in a small bowl.
- When the cooking time is up, turn off the heat and stir in the citrus mixture.
- Serve over couscous (traditional) or rice or noodles.
Video
Notes
If you can't find saffron you can use ½ teaspoon of turmeric and ½ teaspoon of paprika.
While this is traditionally served over couscous, you can use rice or noodles - anything to soak up the delicious broth!
Nutrition
Calories: 289.83kcal | Carbohydrates: 19.24g | Protein: 31.36g | Fat: 9.86g | Saturated Fat: 2.07g | Cholesterol: 143.64mg | Sodium: 662.79mg | Potassium: 745.06mg | Fiber: 3.53g | Sugar: 11.41g | Vitamin A: 1357.62IU | Vitamin C: 97.13mg | Calcium: 67.8mg | Iron: 2.02mg