Mediterranean Chicken and Chickpea Tagine with Couscous and Sautéed Spinach
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Megan Caceres
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Tonight, let's create a vibrant Mediterranean Chicken and Chickpea Tagine! No need for advanced prep. Begin by sautéing aromatic onion, garlic, and peppers, then brown flavorful chicken thighs. Simmer with diced tomatoes, chickpeas, and spices like cumin and coriander in chicken broth for 25 minutes. Meanwhile, whip up couscous and quickly sauté spinach. Finish the tagine with lemon juice, serve over couscous and spinach, garnished with cilantro. Dinner's ready in about 45 minutes!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thigh
Fresh Produce & Herbs
- 1 large yellow onion
- 1 whole red bell pepper
- 1 can diced tomatoes
- 5 ounces baby spinach
- 1 whole lemon
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes
- pinch salt
- pinch black pepper
- 1/4 cup fresh cilantro
Pantry Items
- 1 can chickpeas
- 1 cup couscous
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
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