Chicken Tagine For One
This single serving chicken tagine features tender chicken simmered with warm Moroccan spices, eggplant, onions, and dried apricots in a rich, flavorful sauce. Cooked easily in a skillet, it delivers classic Moroccan tagine taste in a quick, approachable recipe.
Servings: 1 serving
Equipment
Ingredients
- 1 cup diced eggplant
- ¾ teaspoon kosher salt -divided
- 1 tablespoon olive oil
- 1 (6-ounce) boneless skinless chicken breast cut into ½-inch cubes
- ½ cup chopped onions
- 1 clove garlic -minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- ½ tablespoon tomato paste
- ½ tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- ¼ cup dried apricots
- cooked quinoa, couscous, or rice to serve (optional)
- chopped fresh cilantro (optional)
Instructions
- Place the diced eggplant in a small bowl, toss with ½ teaspoon kosher salt, and transfer to a colander set over the sink. Let it sit for 10 minutes to draw out excess moisture.
- Heat olive oil in a 10 inch skillet over medium high heat for about 30 seconds. Pat the chicken dry, season with ¼ teaspoon salt, and add it to the skillet. Brown on all sides until cooked through, about 6 minutes. Transfer to a plate and cover.
- Add the onions and garlic to the skillet and sauté for about 2 minutes, until the onions begin to soften.
- Pat the eggplant dry with a paper towel and add drained eggplant to the pan. Continue to sauté until eggplant is tender and slightly caramelized, about 3 to 4 minutes.
- Stir in the spices and cook for 1 minute. Add the tomato paste and cook for another minute.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the vegetables.
- Pour in the chicken broth and add the chicken back into the pan along with the dried apricots.
- Reduce heat to medium-low then cover the pan and simmer for 15-20 minutes or until chicken is fork-tender. Taste and adjust seasoning with salt as needed.
- Serve immediately with couscous, quinoa, or rice.
Notes
- Read through the full recipe, including the Ingredient Notes and process photos, before you begin. This will give you a clear picture of each step and help ensure your chicken tagine turns out well.
- Customization: For a vegetarian option, skip the chicken, double the eggplant, and use vegetable broth. You can also add vegetables like butternut squash, zucchini, green beans, or sweet potatoes.
- Season to Taste: Always taste at the end and adjust the salt as needed.
- Spice Level: Omit the cayenne for a mild tagine or keep it in for gentle heat.
- Storage: Refrigerate leftovers for up to 3 days. Reheat on the stove with a splash of water or broth to refresh the sauce.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 36g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 70mg | Sodium: 1127mg | Potassium: 921mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1295IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg
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