Follow on

Chicken-Vegetable Tagine
Print Friendly, PDF & Email

Chicken-Vegetable Tagine

Recipe Submitted By Garrett H in Indiana


  • 1 lemon
  • ¼ cup olive oil
  • 1 onion, chopped
  • 4 large garlic cloves, chopped
  • 1 Tbsp (packed) grated lemon peel
  • 1 tsp ground coriander
  • 1tsp ground cumin
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp saffron
  • 4 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped fresh mint
  • 2 lbs skinless boneless chicken thighs, trimmed of excess fat
  • 2 cups Organic chicken broth
  • 1 fresh fennel bulb, trimmed, bulbs quartered vertically
  • 3 ribs of celery, chopped
  • 4 large carrots (about 1½ lbs), peeled, cut into 1-inch lengths
  • 1 yellow squash diced
  • 1 butternut squash cubed


  1. Heat ¼ cup oil in heavy large skillet over medium-high heat.  Add onions and sauté until translucent, about 5 minutes.  Add next 6 ingredients and 2 tablespoons each parsley, dill, and mint; sauté 3 minutes longer.  Scrape contents of skillet into heavy large pot; reserve skillet.
  2. Sprinkle chicken with salt and pepper.  Heat 2 Tbsp oil in same skillet over medium-high heat.  Add 1/3 of chicken and sauté until golden, about 3 minutes per side.  Transfer to pot with onion mixture.  Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
  3. Add broth to skillet; bring to boil, scraping up browned bits.  Transfer broth to pot; add fennel, celery, carrots, and squash.  Bring tagine to boil.
  4. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
  5. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer.
  6. Using slotted spoon, transfer chicken and vegetables to large bowl.  Boil sauce until reduced enough to coat spoon, about 10 minutes.  Season with salt and pepper.  Return chicken and vegetables to sauce.  (Can be made 1 day ahead.  Cool slightly.  Chill uncovered until cold, then cover and keep refrigerated.)
  7. Rewarm tagine over medium heat.  Transfer to large bowl.  Sprinkle with 2 tablespoons of parsley.

See Other Recent Post!

Low FODMAP Spicy Roasted Broccoli

Print Friendly, PDF & Email

Low FODMAP | Recipe INGREDIENTS : 1 head whole broccoli (about 350 grams or ¾ pounds), stems removed; florets cut into bite-sized pieces // yields about 3 cups or 200 grams of broccoli florets) 2 teaspoons garlic-infused olive

Read More

Low FODMAP Quinoa Tabbouleh

Print Friendly, PDF & Email

Low FODMAP | Recipe INGREDIENTS : 3 cups leftover cooked quinoa ⅓ cup garlic-infused olive oil 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon) Salt and

Read More

Low FODMAP Olive Tapenade

Print Friendly, PDF & Email

Low FODMAP | Recipe INGREDIENTS : 1 cup pitted kalamata olives 2 tablespoons capers 2 tablespoons garlic-infused olive oil 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice INSTRUCTIONS

Read More

Low FODMAP Rainbow Wraps

Print Friendly, PDF & Email

Low FODMAP | Recipe INGREDIENTS : Zesty Sunflower Sauce ½ cup sunflower seed butter (or peanut butter) 2 tablespoon lime juice (about 1 lime) 1 tablespoon garlic-infused olive oil 1

Read More

Creating health doesn't have to be a guessing game!

Our Team will help you harness your health so you can trust your body and feel like YOU again. We can help find your Root Cause.