How to Cook Chicken Tagine (Moroccan Stew)
Join Extension Agent Margie Mansure and “Food Fan” Eric Stafford as they cook a flavorful Moroccan-inspired stew served over couscous in this 24-minute video.
- 1 tablespoon + 2 tablespoons extra-virgin olive oil
- 1½ lbs. boneless, skinless chicken thighs or breasts
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon coriander
- 3 carrots, chopped
- ½ lb. small zucchini, quartered
- 2 cups chicken or vegetable stock
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- salt to taste
- freshly ground black pepper, to taste
- In a large heavy pot, heat 1 tablespoon oil over medium to medium-high heat until shimmering. Sauté the chicken until browned, 2–3 minutes per side. Remove from the pot.
- Turn down heat to medium-low and add the remaining 2 tablespoons oil. Sauté the onion until lightly browned, 3–5 minutes.
- Stir in the garlic, ginger, tomato paste, paprika, and coriander. Continue to stir for 1 minute.
- Add the carrots, 1 ½ cup of the 2 cups of stock, and lemon zest. Bring to a boil over high heat and then reduce heat to simmer.
- Return the chicken with any juices to the pot. Cover and simmer for 10 minutes. Add the quartered zucchini and continue until the chicken is fully cooked, another 10 – 15 minutes.
- Mix the cornstarch with the remaining ½ cup of stock and pour into simmering liquid, stirring constantly until desired thickness.
- Stir in lemon juice and freshly ground pepper. Taste to see if you need to add salt, which will depend on whether you used home-made or store-bought stock.
- 2 cups cooked couscous
- ¼ cup chopped fresh parsley or cilantro
- ¼ cup toasted almonds
- ¼ cup diced dried apricots
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- Toss all of the ingredients together.
Recipes adapted from The Healthy Cook Chef Kate Sherwood at Nutrition Action.