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

Moroccan Chicken Tagine

NUTRITION · PER SERVING60M COOK
CAL 52%·PRO 100%
CARBS 42G16% OF CAL
9G FIBER20G SUGAR12G OTHER
FAT 70G61% OF CAL
17G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainmoroccancasserolechickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
10M
SODIUM
1610MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.