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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (560g) Recipe makes 2 servings |
||
| Calories 768 | ||
| Calories from Fat 431 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.0g | 73% | |
| Saturated Fat 9.4g | 47% | |
| Monounsaturated Fat 15.9g | ||
| Polyunsaturated Fat 19.4g | ||
| Trans Fat 0.3g | ||
| Cholesterol 139mg | 46% | |
| Sodium 211mg | 8% | |
| Potassium 1455mg | 41% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 8.2g | ||
| Protein 49.5g | 98% | |
Ingredients
- 3-4 chicken breasts
- 2 cloves garlic, chopped
- 1-2 small onions, sliced into rings
- 1 teaspoon turmeric
- 1/4 cup oil (not olive oil)
- salt and pepper
- 3-4 carrots, peeled and quartered lengthwise
- 1-2 potatoes, cut into bite sized pieces
- 1-2 tomatoes, cut into wedges
- olives, to garnish
Directions
1
Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.2
Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.3
Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.4
Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.5
Continue cooking over a low heat.6
When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.7
Cover and cook until the vegetables are done.8
Add a few olives, if desired.9
Bring to the table while it is still bubbling.
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- Course > Main Dish > Stews
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #978629
On Oct 5, 2008
being a first time tagine user it was so easy to follow this recipe & eat a tasty meal after 2 hours!! try it with a bit of cinamom in the end! Thanks a lot
From: Chef #955336
On Sep 13, 2008
I loved this recipe. I made it the first time I used my new tagine. I did do a couple of things differently though. I added some coriander and cumin and towards the end, when I added the tomatoes I put in some fresh chopped parsley and cilantro. I used the broth for some couscous too. Excellent!
From: Nick S
On Aug 9, 2003
Having spent our honeymoon in Morocco, my wife and I wanted to find a good tagine recipe. This one is very good indeed. The way the Moroccans eat it is to take large hunks of white bread and use that to pick up the food, rather than using a knife and fork. Don't worry about overcooking the chicken, as it will make it easier to tear.
From: Chef #175471
On Dec 10, 2004
Thank you for this recipe, I was searching desperately for a "poor man's tajine"- this is definitely a tajine recipe used by the locals.
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