I’m kind of obsessed with Moroccan flavors, but often the recipes have nightshades, so I was excited to made this recipe, which is totally nightshade-free! This is an adaptation of a recipe from the Balanced Bites Holiday eBook that Diane Sanfilippo sends out every year, but this dish is awesome for any time of year, not just the holidays. It’s so flavorful with the cumin and coriander, and the dried figs give just the perfect amount of sweetness. This is awesome over cauliflower rice (or real rice, if you’re #teamwhiterice!)

Nightshade Free Chicken Tagine
A Moroccan-spiced chicken dish lightly sweetened with dried figs.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 5 pounds chicken thighs
  2. 4 cups bone broth
  3. 1 Tbsp solid cooking fat (lard, bacon fat, tallow, coconut oil are all good options)
  4. 1 onion, diced
  5. 1 ½ cups dried figs, cut into quarters
  6. 3 Tbsp red wine vinegar
  7. 3 cloves garlic, minced
  8. 1 Tbsp ground ginger
  9. 1 Tbsp ground coriander
  10. 1 Tbsp ground cumin
  11. 1 tsp smoked salt
  12. ½ tsp ground black pepper
  13. ¼ cup finely minced parsley
Instructions
  1. Preheat oven to 325. Salt and pepper the chicken thighs. Brown chicken in a large cast iron pan heated to medium in the cooking fat, cooking about 4-5 minutes each side. Place them in a single layer in a 9 x 13 glass dish.
  2. Add the onions to the cast iron pan and cook until golden. Deglaze with the red wine vinegar, then add the bone broth, figs, spices, and garlic.
  3. Ladle the broth mixture over the chicken. Put into the oven and cook for 30 minutes.
  4. Garnish with chopped parsley on top just before serving.
Notes
  1. This is excellent served over cauliflower rice or white rice.
Adapted from The Balanced Bites Holiday eBook
Flourish Fundamentals http://www.flourishfundamentals.com/

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