Moroccan Chicken Tagine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bone-in chicken thighs braised with warm spices, dried apricots, chickpeas, and carrots until tender. Warm cinnamon, ginger, and cumin create a sweet-savory stew typical of Moroccan tagines.
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Nutrition & ingredients
Ingredients
serves 6- 1 lemon
- 5 cloves garlic (minced)
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- 2 tablespoons vegetable oil
- 8 bone-in, skin-on chicken thighs
- salt and freshly ground black pepper (to taste)
- 1 yellow onion (thinly sliced)
- 2 cups low sodium chicken broth
- 2 large carrots (sliced into ½-inch thick coins)
- 15 ounces canned chickpeas (rinsed and drained)
- 1 tablespoon honey
- 1 cup dried apricots (halved longwise)
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 639mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 857mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 639MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.