Entree: Morocco – طاجين الدجاج بالسبانخ والمكسرات ➤ Tajin al-dajaj bil-sabanekh wal-muksarat (Moroccan chicken tagine with spinach and nuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) long-grain brown rice, uncooked (for serving)
- 3 cups (720 ml) low-sodium chicken broth
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium tomatoes, chopped (about 2 cups / 300 g)
- 1 medium zucchini, cut into chunks
- 4 cups (120 g) fresh spinach
- 1/2 cup (70 g) mixed nuts (almonds and walnuts preferred), toasted and roughly chopped
- 1 tsp (2 g) ground cinnamon
- 1 1/2 tsp (3 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) turmeric or a pinch of saffron threads (optional)
- Salt to taste
- Black pepper to taste
- 2 tbsp (30 ml) lemon juice

Instructions

1. Heat oil in a heavy pot or tagine over medium-high heat. Season chicken with salt, pepper, cumin and cinnamon; brown 3–4 minutes per side and remove.
2. Add onion and garlic to the pot and sauté until translucent. Stir in bell peppers, zucchini and chopped tomatoes and cook 4–5 minutes.
3. Return chicken to the pot, add broth and turmeric or saffron if using, bring to a simmer. Reduce heat, cover and braise gently 25–30 minutes until chicken is cooked through.
4. While chicken cooks, prepare brown rice according to package: combine rice and 3 cups (720 ml) water or broth, bring to a boil, then simmer covered 35–40 minutes until tender.
5. Stir spinach into the tagine during the last 3 minutes of cooking to wilt, squeeze in lemon juice, adjust seasoning. Serve chicken and sauce over brown rice and sprinkle toasted mixed nuts on top.