Tunisian Tagine with Chicken or Chickpeas and Couscous
A delicious Tunisian-inspired Tagine (with your choice of Chicken or chickpeas), Carrots, Couscous, and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable!
A delicious Tunisian-inspired Tagine (with your choice of Chicken or chickpeas), Carrots, Couscous, and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable!
- 1 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 large onion
- 1 teaspoon coriander
- â½ teaspoon salt
- 3 medium carrots
- 1 cups water
- 1/2 teaspoon turmeric
- â½ teaspoon smoked paprika
- 1 lbs boneless chicken thigh meat (or substitute 3 cups 2 cans drained, or a combination of both. vegetarians could also
- generous pinch salt and chili powder
- 1 tablespoon fresh ginger-minced
- 5 garlic cloves- rough chopped
- â¾ teaspoon cinnamon
- â½ teaspoon caraway seeds optional but very tasty
- 1 can diced tomatoes ( fire roasted if possble)
- â¼ cup dried apricots diced (or sub raisins)
- 1 cups cous cous ( or sub cup quinoa- see notes )
- 1 cup plain yogurt (don't use zero fat or if you do, add a tablespoon or two of olive oil) or sub vegan
- â½-1 bunch italian parsley small stems ok ( or substitute cilantro)
- 1-2 garlic cloves
- â½ to 1 whole jalapeã±o
- 1 teaspoon coriander (or cumin)
- Carbohydrate 8.13507104166667 g
- Cholesterol 0 mg
- Fat 27.2202646381121 g
- Fiber 1.98058541242282 g
- Protein 0.924829375 g
- Saturated Fat 3.53514771542608 g
- Serving Size 1 1 -6 (284g)
- Sodium 326.913458335337 mg
- Sugar 6.15448562924385 g
- Trans Fat 1.35332533596216 g
- Calories 274 calories
Step-by-step
- Preheat oven to 400F.
- In a large heavy bottom oven-proof skillet or Dutch oven, heat the oil.
- Cut chicken into bigger bite-sized pieces (1-2 inches), and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes).
- Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it's golden brown.
- While chicken is searing, prep the veggies: Slice carrots diagonally ½ inch thick. Slice onions into rings ½ inch thick, then cut into half moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
- When chicken is golden, remove it from the pan and set it aside on a plate (it will finish cooking in the oven).
- Add the onions and carrots to the same pan (adding a tad more oil if needed) and cook over medium-high heat for 3-4 minutes, stirring very often.
- Turn heat to medium and cook for a few more minutes until onions become tender.
- Add the garlic and ginger, sauté for 2 minutes.
- Add the spices and sauté for one minute to bring out their flavor.
- Add the salt, sugar, undrained tomatoes, dried apricots, and water. Bring to a simmer and stir.
- Once simmering, stir in the couscous.
- Nestle in the chicken, cover, and place in the oven for 15 minutes.
- While it's baking, make the Green Harissa Yogurt Sauce: Place the parsley or cilantro, garlic, and jalapeño in a food processor and pulse (or finely chop), then place in a bowl. Stir in yogurt, spices, and salt.
- After 15 minutes, pull the pan from the oven. If you want the chicken to darken, broil for a minute or two.
- Scatter with mint leaves and serve with Green Harissa Yogurt Sauce.
A Taste of Tunisia: My One-Pan Chicken Tagine Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I refuse to let my hectic schedule compromise on flavor or nutrition. That's why I've become a master of the one-pan wonder, and my latest obsession? This Tunisian Tagine with Chicken and Couscous.
This recipe isn't just about convenience; it's about transporting my taste buds to the sun-drenched streets of Tunisia, even if just for a few moments. The vibrant spices—cumin, coriander, turmeric, a hint of cinnamon—work together in perfect harmony to create a symphony of flavor. The tender chicken, perfectly seared and then simmered to juicy perfection, is complemented beautifully by the sweet carrots and the fluffy couscous. And the green harissa yogurt sauce? Let's just say it's the star of the show. The fresh herbs and a touch of spice provide a cooling counterpoint to the warm, savory tagine. It's a culinary journey that satisfies both my soul and my schedule.
The beauty of this dish lies in its adaptability. Need a vegetarian option? Simply swap out the chicken for chickpeas—the earthy flavors of the chickpeas blend seamlessly with the tagine's spices. Want to make it ahead? This tagine tastes even better the next day, making it perfect for meal prepping. I often double the recipe and enjoy leftovers throughout the week. It reheats beautifully and the flavors actually meld even more deliciously. There is never a bad time for some tasty left-overs.
Beyond its convenience and versatility, this tagine is a celebration of simple, wholesome ingredients. I love using fresh, high-quality ingredients whenever possible—the brighter the flavors, the better. The fragrant spices transport me straight to the bustling markets of Tunisia, filled with the sights and smells of exotic herbs and spices. A pinch of this, a dash of that, and suddenly I have a dish that is more than just a meal. It is an experience.
Beyond the Recipe: This tagine is more than just a quick weeknight meal; it's a gateway to exploring new flavors and culinary traditions. I encourage you to experiment with different spices and ingredients. Maybe add a sprinkle of harissa paste for an extra kick, or try substituting different vegetables like zucchini or bell peppers. The possibilities are endless! And don’t forget the presentation. A simple garnish of fresh mint or cilantro adds a pop of color and freshness. A small sprinkle of toasted nuts is also a delicious addition.
Cooking, for me, is an act of love and self-care. It's a way to nourish my body and my soul. And this Tunisian Tagine is a testament to that belief. It's a dish that brings joy to my family, and I hope it brings joy to yours as well. So, gather your ingredients, put on some music, and let the fragrant spices transport you to the heart of Tunisia. You won't regret it.
Tips and Tricks:
- Spice it Up: Don't be afraid to adjust the spices to your liking. If you enjoy a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Make it Ahead: This tagine tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
- Vegetarian/Vegan Options: Substitute chicken with chickpeas or your favorite plant-based protein.
- Garnish Generously: Fresh herbs like cilantro or mint add a vibrant pop of color and flavor.
- Serve it Up: Serve with a side of crusty bread for soaking up all the delicious sauce.
Beyond the Plate: This recipe has also been a wonderful way to connect with my family and friends. Cooking together, sharing stories, and enjoying a delicious meal – it's the little things that make life so special. This recipe has brought joy to many a table, and I hope you enjoy it as well.
