“Moroccan Lunch: Gluten-Free Spiced Chicken Tagine with Quinoa & Roasted Vegetables”

Allergens

None

Ingredients

• 800g boneless, skinless chicken thighs
• 2 cups quinoa, uncooked
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 small eggplant, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5oz) chicken broth, gluten
• free
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
2. Stir in the garlic, cumin, ginger, paprika, cinnamon, salt, and pepper, and cook for an additional minute to release the flavors of the spices.
3. Add the chicken thighs to the pot, stirring to coat them with the spice mixture. Cook for 5 minutes, until browned on all sides.
4. Pour in the gluten free chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes, or until chicken is cooked through.
5. While the chicken is cooking, preheat your oven to 400°F (205°C). Toss the chopped bell peppers, zucchini, eggplant, and cherry tomatoes in olive oil, salt, and pepper. Spread them out on a lined baking sheet and roast for 20 25 minutes, until tender and slightly charred.
6. Once chicken is cooked through, remove from heat and shred using two forks. Stir in the cooked quinoa, roasted vegetables, and chopped cilantro and parsley to the pot.
7. Serve hot, garnished with additional fresh herbs and a drizzle of olive oil if desired.

Chef’s Insight

To intensify the flavors, allow the tagine to rest for 15 minutes before serving. This will allow the spices and flavors to meld together.

Notes

This recipe is designed with SEO and sensory appeal in mind, making it ideal for an online audience seeking a cinematic dining experience.