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Moroccan Chicken Tagine

Moroccan Chicken Tagine (Dutch oven or Crock Pot)

4.75 from 16 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 341 kcal

Ingredients
  

Tagine ingredients

  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 1 pound chicken breasts, cut into bite-sized pieces
  • 3 big potatoes, cut into steak fry sized pieces
  • 2 medium carrots, cut into large (2”) pieces
  • 1 cup fresh or frozen peas
  • 1 large tomato, cut into 6-8 wedges
  • 3 slices lemon, with the skin
  • 1/2 bunch parsley, stems removed and chopped
  • 1/4 bunch cilantro, stems removed and chopped

Herb Blend

  • 1.5 cups water
  • 2 tbsp extra virgin olive oil
  • 1 tsp Salt
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1 tsp Pepper
  • 2 tsp paprika powder
  • 1/2 tsp saffron (optional)

Instructions
 

  • Preheat oven to 375.
  • In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft.
  • Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top.
  • In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
  • Pour water/herb mixture over tagine ingredients.
  • Cover Dutch oven and bake for 1 hour.
  • Remove cover and bake for ½ hour more.
  • Crockpot version:
  • Add all ingredients making sure that chicken is under liquid.
  • Cook on high for 5 hours.

Nutrition

Calories: 341kcalCarbohydrates: 18gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgSodium: 751mgPotassium: 904mgFiber: 5gSugar: 7gVitamin A: 6918IUVitamin C: 41mgCalcium: 67mgIron: 2mg
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