Israeli Chicken and Vegetable Tagine
A fragrant and flavorful slow-cooked stew featuring tender chicken, a medley of vegetables, and aromatic spices, reflecting the diverse culinary influences in Israel.
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🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 3 tbsp Olive oil
- 2 large Onions(sliced)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Turmeric
- 0.5 tsp Cinnamon
- 1 tsp Paprika
- 0.25 tsp Cayenne pepper(or to taste)
- 1 can (400g) Diced tomatoes
- 2 cups Chicken broth
- 2 medium Sweet potatoes(peeled and cubed)
- 3 medium Carrots(peeled and sliced)
- 1 large Zucchini(cut into chunks)
- 1 can (400g) Chickpeas(rinsed and drained)
- 0.5 cup Dried apricots(halved)
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 0.5 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 325°F (160°C). Season chicken pieces generously with salt and pepper.
💡 Pro Tips: Ensuring chicken is well-seasoned will enhance the overall flavor. - 2
Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.
⏱️ 8-10 minutes - 3
Add sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes.
⏱️ 7 minutes💡 Pro Tips: Scrape up any browned bits from the bottom of the pot. - 4
Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
⏱️ 1 minute - 5
Add cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper. Stir well and cook for another minute until spices are fragrant.
⏱️ 1 minute - 6
Pour in diced tomatoes and chicken broth. Bring to a simmer, scraping the bottom of the pot to loosen any browned bits.
💡 Pro Tips: Using good quality broth will add depth of flavor. - 7
Return the browned chicken to the pot. Add sweet potatoes and carrots. Stir to combine.
- 8
Cover the pot tightly and transfer to the preheated oven. Bake for 1 hour.
⏱️ 1 hour - 9
Add zucchini, chickpeas, and dried apricots to the pot. Stir gently. Cover and continue baking for another 30 minutes, or until chicken is cooked through and vegetables are tender.
⏱️ 30 minutes - 10
Taste and adjust seasoning with salt and pepper. Garnish generously with fresh cilantro and parsley before serving.
💡 Pro Tips: A squeeze of lemon juice can brighten the flavors before serving.
💡 Pro Tips
- ✓For a spicier tagine, increase the amount of cayenne pepper.
- ✓If you don't have a Dutch oven or tagine pot, a heavy-bottomed pot with a tight-fitting lid will work.
- ✓This dish can be made ahead of time and reheats beautifully, allowing the flavors to meld further.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers, butternut squash, or green beans.
- Substitute lamb or beef for chicken.
- For a vegetarian version, omit the chicken and add more vegetables and legumes like lentils or fava beans.