Summer Moroccan Tagine | Light, Fresh & Easy (Vegan)

Heat olive oil in a large tagine or Dutch oven over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 5 minutes.

Stir in diced chicken; cook until browned on all sides, about 5-7 minutes.

Add chopped carrot, zucchini, and bell pepper; cook for another 3-4 minutes.

Mix in chickpeas, canned tomatoes, and chicken broth; stir to combine.

Sprinkle in cinnamon, cumin, ginger, paprika, saffron, salt, and black pepper; mix well.

Bring to a simmer, then cover and reduce heat to low; cook for 30-40 minutes.

Check occasionally, adding more broth if necessary to prevent sticking.

Once chicken is tender and flavors meld, remove from heat.

Garnish with fresh cilantro before serving.

Serve hot with couscous or crusty bread.

Allergens