Moroccan Tagine-Style Chicken Thighs
with Parsnips & Lentils
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Platefuls of warmth, right this way! Taking a page from Morocco’s deliciously stewed tagines, chicken thighs cook to tenderness with generous doses of coriander, fennel and paprika. They finish in style, surrounded by earthy-sweet parsnips, wholesome lentils and sliced green olives.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Parsnips
- 2 Garlic cloves
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 30g Green olives
- 540ml Lentils (canned)
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
14 g
Saturated Fat
3 g
Sodium
970 mg
Total Carb
90 g
Sugars
13 g
Protein
62 g
Fibre
20 g
Preparation
Mise en place
- Halve the olives crosswise.
- Roughly chop the garlic.
- Drain and rinse the lentils.
- Peel and halve the parsnips lengthwise; cut crosswise into ½ inch pieces.
Start the chicken
- Pat the chicken dry; rub with ½ the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and sear, 2 to 3 min. per side, until partially browned.
Make the tagine & finish the chicken
- To the pan, add the garlic, tomato paste and remaining spices. Cook, stirring often, 1 to 2 min., until dark red.
- Add the parsnips, demi-glace, ¾ cup water (double for 4 portions) and S&P.
- Cook, covered, stirring occasionally, 5 to 8 min., until the parsnips are tender and the chicken* is cooked through.
- Add the olives and lentils. Cook, stirring often, 1 to 2 min., until warmed through; season with S&P.
- If the sauce seems dry, gradually add ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the tagine between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
