Moroccan Chicken, Chickpea, and Caramelized Vegetable Tagine

I had been meaning to try to make a simple tagine ever since I saw this recipe on Serious Eats. My recipe is based on the one linked above, but with the addition of more veggies (butternut squash and bell peppers) and more spices. This exotic spiced stew studded with sweet fruit turned out delicious. Tagines are traditionally served with couscous, but I liked the idea of serving it with a golden raisin-studded quinoa instead. Quinoa has a similar texture, and its nuttiness pairs perfectly with the sweet and spicy stew. It's healthier, with lots of fiber and a complete source of protein. Plus, my gluten-free BFF could partake.


Moroccan Chicken, Chickpea, and Caramelized Vegetable Tagine
1 large onion, chopped
1 T garlic
6 boneless, skinless chicken thighs (can be omitted for vegetarian)
1 lb squash, such as butternut, pumpkin, or zucchini. Carrots would also work
1/2 lb bell peppers, chopped
1 t salt, or to taste
2 t paprika
2 t cumin
1 t coriander
1 t cinnamon
1/2 t cardamom
1/2 t cayenne
pinch of cloves
2 cups low-sodium chicken broth
1 (15-ounce) can chickpeas, drained (add 2 extra cans if omitting the chicken thighs)
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup (about 10) dried apricots, quartered, optional
drizzle of honey or sprinkle of splenda, optional
handful of fresh cilantro, chopped

In a greased dutch oven, brown chicken thighs. Remove and cut into bite sized pieces. In a large pot, saute onion, squash, and peppers until caramelized. Add remaining ingredients and simmer for 20-30 minutes. Garnish with cilantro. Serve with quinoa, couscous, or rice.

"Moroccan" Quinoa
2 cups water
1 cup quinoa
1/2 cup golden raisins
1/2 t salt

Rinse quinoa. Combine all ingredients, bring to a simmer. Reduce to low heat, cook, covered, for 15-20 minutes, until all liquid is absorbed and quinoa is soft and fluffy.