RecipeRX

Moroccan Spiced Chicken and Chickpea Tagine with Quinoa

Moroccan Spiced Chicken and Chickpea Tagine with Quinoa is built to be delicious and practical while aligning with healthy eating principles. For steadier energy, it pairs carbohydrates with fiber and lean protein, favoring low‑glycemic choices like beans, intact whole grains, and plenty of vegetables. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Diabetic Friendly
Prep
15m
Cook
30m
Total
45m
Open in App

Ingredients

  • 1 lb Chicken Breast
  • 1 cup Quinoa
  • 1 can (15oz) Chickpeas
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Ginger
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Dried Apricots
  • 1 cup Chicken Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Fresh Cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  2. Add chicken and cook until browned on all sides, about 5-7 minutes.
  3. Stir in cumin, coriander, turmeric, ginger, and cinnamon. Cook for 1 minute more.
  4. Add chickpeas, dried apricots, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Stir in quinoa and cook until quinoa is tender and liquid is absorbed, about 15 minutes.
  6. Garnish with fresh cilantro and serve.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX