Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Moroccan Chicken and Vegetable Tagine
A fragrant and warming North African stew featuring tender chicken breast, earthy vegetables, and aromatic paprika. This halal-friendly dish combines the richness of slow-cooked chicken with fresh carrots, potatoes, and onions, finished with fresh coriander for a bright, herbaceous note.
65 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet4/10
Salty3/10
Sour2/10
Umami6/10
Spicy2/10
🥄 Texture
Tender, bite-sized chicken pieces and soft, fork-tender potatoes and carrots create a comforting, stew-like mouthfeel. The sauce is somewhat thin but slightly thickened by the potatoes and reduced tomatoes, making it spoonable and coating the ingredients.
👃 Aroma
Warm, savory notes of browned chicken and sautéed onions combine with the sweet-smoky scent of paprika and the tomato base. Fresh chopped coriander added at the end lifts the aroma with a bright, herbaceous finish.
🍷 Pairs Well With
A medium-bodied, fruity red like Grenache/Garnacha or a dry rosé; alternatively, Moroccan mint tea for a non-alcoholic option.
🥗 Side Dishes
Couscous or steamed rice, crusty bread for sopping, or a simple cucumber-mint yogurt salad; roasted eggplant or a green salad with lemon vinaigrette also pair well.
Ingredients(11 items)
- 1600 grams chicken breast (cut into 2-inch cubes)
- 23 medium tomatoes (diced)
- 32 large onions (sliced into thick rings)
- 44 medium potatoes (peeled and cut into 1.5-inch cubes)
- 53 medium carrots (peeled and cut into 1-inch rounds)
- 62 tablespoons paprika
- 71/4 cup fresh coriander (chopped)
- 82 tablespoons vegetable oil
- 91 teaspoon salt
- 101/2 teaspoon black pepper
- 111 cup water
Nutrition Information(per serving)
385
Calories
42g
Protein
35g
Carbs
9.5g
Fat
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or tagine over medium-high heat.
- 2
Add the sliced onions and sauté for 3-4 minutes until they become translucent and fragrant.
- 3
Add the cubed chicken breast to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 4
Sprinkle the paprika over the chicken and stir well to coat all pieces evenly. Cook for 1 minute to bloom the paprika and release its flavors.
- 5
Add the diced tomatoes to the pot and stir to combine with the chicken and onions. Cook for 2-3 minutes.
- 6
Add the cubed potatoes and carrot rounds to the pot. Season with salt and black pepper.
- 7
Pour 1 cup of water into the pot, ensuring all vegetables are partially covered.
- 8
Reduce heat to medium-low, cover the pot with a lid, and simmer gently for 35-40 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender.
- 9
Check the chicken with a fork to ensure it is fully cooked and no longer pink inside.
- 10
Taste and adjust seasoning if needed.
- 11
Just before serving, stir in the fresh chopped coriander to add brightness and herbaceous flavor.
- 12
Serve hot in bowls, ensuring each portion has chicken, vegetables, and plenty of the flavorful sauce.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!