EIWITRIJK RECEPT · FASE 3 · DINER

Moroccan chicken tagine

Fragrant Moroccan chicken tagine with apricot and chickpeas, balanced for Phase 3.

45 min totaal 1 portie 530 kcal p.p. 39 g protein

Moroccan chicken tagine is a dish that takes its time and rewards you with deep, warm flavours. Tender chicken thighs simmer slowly with ras el hanout, garlic, chickpeas and a hint of sweet apricot, until the chicken falls apart and the sauce is full and fragrant. A mound of fluffy wholegrain couscous and fresh coriander complete the tagine.

For Phase 3, this is an ideal meal because it's all about balance between protein and quality carbohydrates. The chicken thighs and chickpeas together deliver almost forty grams of protein, whilst the wholegrain couscous provides slow carbohydrates and fibre that keep you satisfied for longer. The sweet apricot and spices add flavour without heavy sugars, making this tagine fit effortlessly into a high-protein diet.

Lovely with a spoonful of lean yoghurt to cool the spices, or a fresh salad of leafy greens and tomato alongside.

Zo maak je het

  1. Heat the olive oil and sauté the onion and garlic for two minutes.
  2. Add the chicken and ras el hanout and brown on all sides.
  3. Add the tomato, chickpeas, apricot and a splash of water to the pan.
  4. Stew with the lid on for twenty-five minutes until the chicken is tender.
  5. Swell the wholemeal couscous with hot water until cooked.
  6. Serve the tagine on the couscous with coriander.

Bewaren

Tagine often tastes even better after a night in the fridge and keeps well for three days in a sealed container. Store the couscous separately and reheat the tagine with a splash of water if the sauce has thickened too much.

Variatietips

Use chicken fillet instead of chicken thigh for a leaner dish, or add some pumpkin or carrot for more vegetables. A handful of almonds on top adds extra crunch and a richer flavour.

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