Chicken Tagine with Olives & Artichoke Hearts

Traditionally, this delicious Moroccan dish is prepared in a clay pot, called a tagine. This recipe allows you to make it at home right on the stovetop! Serve with couscous or brown rice.

Prep Time: 12 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon coriander seed (ground)
  • A pinch of cayenne pepper (ground)
  • 3 chicken thighs (skinless and boneless), cut into 1×3-inch strips
  • 1 1/2 cups low-sodium chicken stock (or low-sodium vegetable broth)
  • 1 cup fresh tomatoes, minced (or substitute no-salt-added tomato puree)
  • 2 carrots, peeled and chopped
  • 1 small potato, cut into eighths
  • 1 teaspoon salt1 1/2 cups peas, fresh or frozen (about 10 oz.)
  • 14 ounces artichoke hearts (canned, rinsed, and quartered)
  • 1/2 cup green olives, rinsed and drained
  • 1 cup fresh cilantro, divided in half
  • 1 Tablespoon lemon juice

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
  2. Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
  3. Add chicken and cook until slightly golden, about 5 minutes.
  4. Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
  5. Gently stir in peas, artichoke hearts, olives, and half the cilantro. Simmer about 10 minutes, or until chicken is cooked through and vegetables are tender.
  6. Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.

Nutrition Information

Nutrients Amount
Calories 167
Total Fat 5 g
Saturated Fat 1 g
Cholesterol
Sodium 543 mg
Total Carbohydrates 21 g
Dietary Fiber 8 g
Total Sugars
Added Sugars included
Protein 13 g
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