Moroccan Chicken & Vegetable Tagine

This lightened version of a Moroccan classic captures all the warmth of traditional spices — without heaviness. Slow-simmered chicken with vegetables and chickpeas makes a soul-soothing, flavorful dinner.

🥄 Ingredients

• 1 small chicken thigh (skinless, boneless — about 100 g)

• 1 teaspoon olive oil

• ¼ cup chopped onion

• ½ small zucchini, sliced

• ¼ red bell pepper, diced

• ¼ cup cooked chickpeas

• ¼ cup diced tomatoes

• ½ teaspoon ground cumin

• ¼ teaspoon paprika

• ⅛ teaspoon cinnamon

• Pinch of turmeric

• ½ teaspoon lemon juice

• Salt and pepper to taste

• Fresh cilantro for garnish

Preparation Steps

• Heat olive oil in a skillet or small pot. Add onion and sauté until golden.

• Add chicken and cook until browned on both sides.

• Add tomatoes, zucchini, bell pepper, chickpeas, and spices. Stir to coat evenly.

• Pour in ¼ cup water or broth. Cover and simmer gently for 20–25 minutes, until chicken is tender and sauce thickens.

• Finish with lemon juice and garnish with fresh cilantro.

Nutrition per serving:

• Calories: 410 kcal

• Protein: 33 g

• Carbs: 28 g

• Fat: 15 g

• Fiber: 7 g