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mediterranean

Moroccan Chicken Tagine with Apricots and Almonds

This simmered dish pairs boneless chicken thigh with dried apricots, chopped, sliced almonds and cooked chickpeas, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
54 g Carbohydrates
30 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 180g boneless chicken thigh 218 kcal
  • 120g cooked chickpeas, drained 197 kcal
  • 35g dried apricots, chopped 18 kcal
  • 18g sliced almonds 104 kcal
  • 10g olive oil 88 kcal
  • 80g onion, sliced 32 kcal
  • 16g tomato paste 13 kcal
  • 15g lemon juice 5 kcal
  • 1 tsp (2g) ground cumin 8 kcal
  • 0.25 tsp (1g) ground cinnamon 2 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. boneless chicken thighground cuminground cinnamonsaltblack pepper
    Season chicken with salt, black pepper, cumin, and cinnamon.
  2. boneless chicken thigholive oil
    Heat olive oil in a small pot over medium-high heat. Brown chicken on both sides, 3-4 minutes total.
  3. oniontomato paste
    Add onion and saute 3 minutes. Stir in tomato paste and cook 30 seconds.
  4. boneless chicken thighcooked chickpeasdried apricots
    Add chickpeas, dried apricots, and water. Bring to a simmer, cover, and cook 12-15 minutes until chicken is cooked through and sauce thickens slightly.
  5. sliced almondslemon juice
    Stir in lemon juice and adjust seasoning. Sprinkle with sliced almonds before serving.

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