Moroccan-Inspired Chicken and Vegetable Tagine

🧂 Ingredients

• 4 medium carrots

  peeled and cut in half lengthwise
• 2 small zucchini

  cut in half lengthwise
• 2 large potatoes

  cut into 8 wedges each
• 1 red bell pepper

  cut into thick strips
• 1 large onion

  cut into wedges
• 1 tbsp harissa paste

  or to taste
• 3-4 garlic cloves

  pressed
• Sea salt and ground pepper

  to taste
• 3 tbsp olive oil

  divided
• 2 lb (900g) boneless skinless chicken thighs

  chopped into bite-sized pieces
• 2 tsp ginger powder
• 1 tsp turmeric powder
• 1 pinch saffron
• 1 cup (180g) pitted green olives
• 1 cup (240ml) water
• 1 small bunch parsley

  chopped

Instructions

• 1 Place all the prepared vegetables in a large bowl. Add the harissa paste,
  pressed garlic, 2 tablespoons of oil and a generous pinch of salt and ground
  pepper. Mix with your hands to combine, then set aside.
• 2 Heat the remaining tablespoon of oil in your tagine pot, over medium heat.
• 3 Add in the bite-sized pieces of chicken and cook, frequently stirring, until no
  longer pink.
• 4 Sprinkle with ginger, turmeric powder and add in saffron. Stir to combine with
  the spices.
• 5 Reduce the heat to a low and start arranging the vegetables in a conical shape
  on top of the chicken.
• 6 Sprinkle with olives and pour in 1 cup of water.
• 7 Set the lid on and cook over low heat for 35-45 minutes, or until the chicken is
  fully cooked through and the veggies are tender.
• 8 Garnish with freshly chopped parsley.

Nutrition Info