Paleo Moroccan Chicken Tagine
Flavorful and healthy dinner option Paleo Moroccan Chicken Tagine
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried figs
- 2 tbsp honey
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
Instructions
- Preheat oven to 375°F.
- Season chicken thighs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from the pot and set aside.
- Add onion and garlic to the pot and sauté until softened, about 5 minutes.
- Add ginger, cumin, coriander, cinnamon, cloves, cayenne pepper, salt, and black pepper. Cook for 1-2minutes, stirring constantly
- Add chicken broth, apricots, figs, and honey. Bring to a simmer and cook for 2-3 minutes.
- Return chicken to the pot and spoon the sauce over the chicken.
- Cover the pot and transfer to the oven. Bake for 45-50 minutes, or until the chicken is cooked through.
- Remove from the oven and sprinkle with cilantro, parsley, and mint before serving.
Notes
fat 12g protein 22g calories 130kcal carbs 13g
Nutrition
Calories: 130kcalCarbohydrates: 13gProtein: 22gFat: 12g
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