Dairy free

Moroccan chicken tagine

Name: Moroccan chicken tagine
Total time: 45 min
Yield: 6 servings
Ingredients: 2 Tbsps seasoning blend; 13.5 g slivered almonds; 65 g dried apricots; 396.89 g canned garbanzo beans; 793.79 g whole canned tomatoes; 8 g cilantro; 1 Tbsp extra virgin olive oil; 454 ml fat-free less-sodium chicken broth; 1 Tbsp flour; 1 tsp fresh ginger root; 1 whole garlic clove; 6 servings black pepper; 1 Tbsp runny honey; 1 onion; 2 large boneless skinless chicken breast

Moroccan Chicken Tagine is a flavorful main course that serves 6 and covers 19% of your daily vitamins and minerals intake. It is a great option for those on a dairy-free diet and perfect to make for a cozy family dinner. Similar recipes include other variations of Moroccan Chicken Tagine.

Ingredients

seasoning blend

2 Tbsps

slivered almonds

13.5 g

dried apricots

65 g

canned garbanzo beans

396.89 g

whole canned tomatoes

793.79 g

cilantro

8 g

extra virgin olive oil

1 Tbsp

fat-free less-sodium chicken broth

454 ml

flour

1 Tbsp

fresh ginger root

1 tsp

whole garlic clove

black pepper

6 servings

runny honey

1 Tbsp

onion

boneless skinless chicken breast

2 large

Method

In a pie plate, combine the flour and Moroccan spice mixture.
Add chicken pieces and toss to coat.
Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side.
Remove chicken from pressure cooker and set aside.Reduce heat to medium and add ginger and onions.
Saute for three minutes, until onions are semi-translucent.
Add garlic and cook for another minute.
Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).Stir in the chick peas, almonds, and honey and let them warm for a few minutes.Check your chicken for done-ness and taste the tagine. Adjust salt and pepper as needed.
Serve over couscous and garnish with cilantro leaves.*If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.

Nutrition:

223 kcal

Carbs

30 g

Fat

6 g

Protein

14 g

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