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Chicken and Spring Vegetable Tagine

Cook Time: 1-1.5 hours

Ingredients

  • 6-8 boneless skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 red onion, halved and thinly sliced
  • 4 carrots, peeled and chopped
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 2 bell peppers, sliced
  • 2 bay leaves
  • 1 14.5 oz. cans diced tomatoes
  • ½ tsp turmeric
  • 1 tsp garlic powder
  • 1 5 oz. bag baby spinach
  • 2 lbs. baby white potatoes, washed and halved
  • 1 tbsp Ras el hanout (Moroccan seasoning)
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt
  • Pepper
  • Chopped chives- garnish (optional)

Instructions

Heat the extra virgin olive oil over medium in the bottom of the Emile Henry Tagine. Add the chicken and brown on both sides. Add the sliced onion, bell peppers, carrots and bay leaves. Season with a pinch of salt and pepper and then sauté the vegetables for about 5 minutes. Add the diced tomatoes. Season with the turmeric and garlic powder and with a wooden spoon mix everything together. Put the fresh baby spinach in the tagine and put the lid on for about 4-5 minutes to steam and wilt the spinach. Remove the lid, stir and add the baby potatoes, Ras el hanout, paprika, and cumin. Mix all ingredients together. Turn the heat down to low and put the lid on the tagine. Continue to cook over low heat for 1- 1.5 hours, moving the contents of the tagine occasionally. Garnish with chopped chives.