Supergolden Bakes· by Lucy Parissi | Supergolden Bakes★ 4.6 (27)

Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 4 chicken legs or 8 chicken thighs; Salt and pepper to season; 3 tbsp olive oil (, plus extra if needed); 2 onions (, peeled and finely diced); 3 garlic cloves (, minced); 2 tbsp freshly grated ginger; 1 yellow bell pepper (, sliced); 1 tsp salt; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 large cinnamon stick; 2 bay leaves; 2 tsp brown sugar; 400 g | 2 cups butternut squash peeled and cubed; 60 g | 2oz dried apricots (, roughly chopped); 400 g | 15oz tin cherry tomatoes in juice (or chopped tomatoes); 500 ml | 2 cups hot chicken stock (, from a stock cube); 4 slices fresh (unwaxed) lemon (halved); 4 tbsp slivered (flaked) almonds to garnish; Handful mint leaves to garnish; Pinch dried chilli flakes to garnish; 1 lemon (zesf only, to garnish)

Nutrition Facts

Per serving · recipe makes 4 · 1h total

Servings

Calories

52% of a 2,000 cal day

1035KCAL

Protein

62g100% DV

% DAILY VALUE

Total Fat70g

89%

Saturated17g

84%

Unsaturated53g

—

Total Carbs43g

16%

Fiber9g

33%

Total Sugars20g

—

incl. Added Sugars2g

Starch13g

—

Sodium1604mg

70%

% Daily Value is based on a 2,000 calorie day.

Moroccan chicken tagine with apricots, preserved lemons, butternut squash, and warm spices like cinnamon and cumin. A fragrant, complex stew-like dish packed with flavor.

Ingredients

4 SERVINGS

4chicken legs — or chicken thighs
Salt and pepper to season
3 tbspolive oil
2onions — peeled, finely diced
3garlic cloves — minced
2 tbspfreshly grated ginger — fresh
1yellow bell pepper — sliced
1 tspsalt
1 tspground cumin
1 tspground coriander
1 tspsmoked paprika
½ tspground turmeric
1large cinnamon stick
2bay leaves
2 tspbrown sugar
400 gbutternut squash — peeled, cubed, 2 cup
60 gdried apricots — roughly chopped, 2 oz
400 gtin cherry tomatoes in juice — canned, 15 oz, or chopped tomatoes
500 mlhot chicken stock — from a stock cube, 2 cup
4 slicesfresh (unwaxed) lemon — halved, sliced
4 tbspslivered (flaked) almonds
1handful mint leaves — garnish
dried chilli flakes
1lemon — zest only, garnish

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on Supergolden BakesLucy Parissi | Supergolden Bakes’s original page

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mainmoroccancasserolechickendairy freegluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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