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)
- 4 cloves minced garlic
- 1 lemon
- 1/2 tsp cumin, paprika, coriander, turmeric, salt and pepper
- 1/4 tsp cinnamon, ground ginger and red chili flakes
- 1 tbsp parsley chopped
- 1 white onion sliced
- 1 cup eggplant chopped
- 1 cup carrots chopped
- 1/4 cup green olives optional
- 1/2 cup chicken broth
- fresh mint and parsley to serve
- olive oil
Heat a Dutch oven, a tagine or large pan with a lid over medium heat.
Season chicken thighs with a drizzle of olive oil, 2 cloves of minced garlic, chopped parsley, 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.
Sear the chicken for 2 minutes on each side to get a nice crisp on both sides (chicken won’t be fully cooked at this point). Remove from the pan, set aside, then add white onion and 2 cloves of minced garlic to the same pan.
Add eggplant and carrots. Season with the same spices we used for the chicken (abut 1/4 tsp each and just a pinch of the cinnamon, ginger and chili flakes) and saute for 5-6 minutes.
Add the chicken back on top and pour the chicken broth and the juice of the lemon over top. add olives if you are adding them. Cover and let simmer over low/medium heat for 30 minutes.
Serve the tagine over Cous Cous, rice or I did I roasted potatoes to make it Whole30! Top with fresh mint and parsley.