Ingredients:

  • 5 lbs skinless, boneless chicken breast, cut into 1-inch cubes
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander
  • 1 tsp Turmeric powder
  • 1 tsp Smoked Paprika
  • 2 tsp Ras el Hanout
  • 1/2 tsp Cayenne pepper (optional, for heat)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 cups low-sodium chicken stock (hot)
  • 1 Tbsp Lemon zest (from 1 lemon)
  • 1 cup dried apricots, halved
  • 1 cup carrots, roughly chopped
  • 1 cup courgette (Zucchini), roughly chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh coriander (cilantro), roughly chopped, for garnish
  • 1/4 cup fresh mint, roughly chopped, for garnish

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the diced onion (dry-sautéing). Cook for 5–7 minutes until softened and translucent, adding a tablespoon of stock if the pan becomes too dry.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add all the ground spices (Cumin, Coriander, Turmeric, Paprika, Ras el Hanout, and Cayenne). Stir constantly for 30–60 seconds to toast the spices until they release their aroma.
  3. Push the onion/spice mixture aside. Add the chicken cubes and season lightly. Sear quickly on all sides for about 2 minutes.
  4. Pour in the can of diced tomatoes and scrape up any bits stuck to the bottom of the pot (deglazing). Cook for 5 minutes, allowing the liquid to reduce slightly.
  5. Pour in the hot low-sodium chicken stock and bring the mixture to a gentle boil. Stir in the carrots, courgette, and dried apricots. Reduce the heat immediately to a gentle simmer.
  6. Cover the pot tightly and let the tagine simmer for 30–35 minutes, or until the chicken is cooked through and the carrots are soft.
  7. Stir in the pitted olives and the lemon zest. Simmer uncovered for the last 5 minutes to slightly thicken the sauce. Check for seasoning and adjust salt and pepper if necessary.
  8. To serve, stir in half of the fresh coriander and mint. Garnish individual bowls with the remaining herbs.