Really wish this Chicken Tagine photographed better BUT honestly this is one of my favorite recipes I’ve ever created. If you don’t know what a Tagine is here’s a little breakdown. First off it’s literally this emoji 🥘 (but really, that’s what it is). It’s a classic Moroccan dish and if you haven’t had Moroccan food it’s kind of like mix between Middle Eastern and Mediterranean cuisine, in my personal opinion. They use tons of spices with a mixture of fresh herbs and lemon to brighten up their dishes and its honestly just my favorite. My grandma was born in Morocco so I definitely grew up eating this type of food so this is such a comfort meal for me. It’s super simple and will definitely be a conversation starter if you serve it at your next dinner party. Also perfect for meal prep and it’s whole30! Here’s the recipe ❤️
- 1 lb chicken thighs (any protein works really- lamb, beef, even use chickpeas for vegetarian)
- 6 cloves minced garlic
- 1 1/2 lemon
- 1/2 tsp cumin, paprika, coriander, turmeric, salt and pepper
- 1/4 tsp cinnamon, ground ginger and red chili flakes
- avocado oil
- 1 slice white onion
- 1 cup chopped eggplant
- 1 cup carrots
- 1/2 cup chicken stock
- 1/2 tsp apioca flour or corn starch
- 2 tbsp mint, parsley and cilantro
- 2 tsp apple cider vinegar
Heat a Dutch oven or large pan over medium heat. Season chicken thighs with 2 cloves of minced garlic, zest from 1 lemon, cumin, paprika, coriander, turmeric, salt and pepper. Add cinnamon, ground ginger and red chili flakes. Massage into the chicken until fully coated.
Brown on the pan with a drizzle of avocado oil to get a nice crisp on both sides (chicken won’t be fully cooked at this point). Remove from the pan then add white onion and 2 cloves of minced garlic to the same pan.
Sauté for 7-9 minutes until onions are translucent then add eggplant and carrots. Season again and combine.
Add the chicken back on top and pour the following mixture over top: chicken stock, juice from 1/2 lemon and (optional) tapioca flour or corn starch to thicken the sauce. Cover and let simmer over low/medium heat for 30 minutes.
Make the herb sauce while it summers! Finely chop or blend mint, parsley and cilantro, 2 cloves garlic, 3 tbsp olive oil, apple cider vinegar, salt & pepper.
Serve the tagine over Cous Cous, rice or I did I roasted potatoes to make it Whole30! Drizzle with the sauce and enjoy!