Slow Carb
Moroccan Tagine-Style Chicken Thighs
with Parsnips & Lentils
710 cals
30 mins
Description
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.
Contains:
Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 14g |
Saturated Fat | 3g |
Sodium | 970mg |
Total carbs | 90g |
Sugar | 13g |
Protein | 62g |
Fibres | 20g |
Recipe Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Plate your dish
- Divide the tagine between your bowls. Bon appétit!