Gluten-Free Chicken Tagine
Gluten-Free Chicken Tagine Recipe a unique traditional Moroccan savory dish. Made with garlic, a DIY pickled lemon, and a medley of olives.
Servings 5 servings
Calories 494kcal
Equipment
Chicken Fryer Pan with lid
Ingredients
Marinade
- 4 tsp freshly grated Ginger
- 4 whole minced cloves of garlic
- 1 1/2 tsp cumin
- 1/2 tsp salt can be left out
- 1/2 tsp black pepper
- 1 tsp tumeric
- 2 cups chicken broth homemade or store-bought
- 4 thinly sliced chicken breast
Chicken Tagine
- 2 tbsp avocado oil
- 1/2 cup white wine
- 1 cup chopped onion
- 1/2 cup of chopped pickled lemons see the recipe on my blog
- 2 tbsp juice from preserved pickled lemons see the recipe on my blog
- 1/2 cup of a medley of olives a combination of green and kalamata olives
- 2 tbsp of chopped fresh cilantro
- 1 tsp of chopped fresh parsley
- 3 tbsp fresh lemon juice
- 2 tbsp tapioca flour
- 3 tbsp of water
Instructions
Marinating the Chicken
- First, combine all the above ingredients into a bowl.4 tsp freshly grated Ginger, 4 whole minced cloves of garlic, 1 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp tumeric, 2 cups chicken broth homemade or store-bought
- Second, pour 1/2 of the marinade into a gallon-size bag.
- Thinly slice the chicken if you have not already done so.4 thinly sliced chicken breast
- Finally, add in the chicken.
- Swish the bag around making sure all of the chicken is coated.
- Next, seal the bag.
- Pour the remaining marinade into a bowl with a tight-fitting lid.
- Finally, place the gallon-size bag and bowl of the marinade into the fridge for 4 hours or overnight.
Cooking Tagine Chicken
- First, remove the chicken and extra marinade from the fridge and allow to come to room temperature.
- Second, add oil or butter to a large deep pan over medium heat.2 tbsp avocado oil
- Wait for the pan to be hot.
- Next, fry up the onions until translucent.1 cup chopped onion
- Add several pieces of chicken and cook until it turns white about 2 minutes per side.
- Finally, remove chicken to a platter and add more chicken pieces.
- Continue cooking until all the chicken is cooked.
- Toss away the gallon-size bag that the chicken was in.
- Finally, add in the extra marinade.
- Add all the chicken back into the sauce.
- Bring it to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Combine the tapioca and water to make a slurry.
- Next, pour in the slurry and stir until the sauce thickens slightly.2 tbsp tapioca flour, 3 tbsp of water
- Finally, add in the chopped pickled lemon, olives, olive juice, and white wine until just warmed.1/2 cup of chopped pickled lemons, 2 tbsp juice from preserved pickled lemons, 1/2 cup of a medley of olives, 1/2 cup white wine
- Lastly, pour on the lemon juice and decorate it with cilantro and parsley.1 tsp of chopped fresh parsley, 3 tbsp fresh lemon juice, 2 tbsp of chopped fresh cilantro
- Serve over rice or cauliflower rice.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 494 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 55 mg | 18 % |
| Sodium 729 mg | 30 % |
| Potassium 246 mg | 7 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 89 g | 179 % |
| Vitamin A | 14 % |
| Vitamin C | 10 % |
| Calcium | 2 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 5servings | Calories: 494kcal | Carbohydrates: 6g | Protein: 89g