Moroccan Harissa Chicken Tagine with Quinoa & Fresh Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs 1 cup uncooked quinoa 2 cups water or chicken broth 1 medium onion, chopped 3 cloves garlic, minced 1 small zucchini, diced 1 small yellow squash, diced 1 cup cherry tomatoes, halved 1/2 cup fresh cilantro, chopped 1/4 cup harissa paste 1 tsp ground cumin 1 tsp ground paprika 1 tsp ground ginger Salt and pepper to taste Olive oil

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Season the chicken thighs with salt and pepper and add them to the skillet. Cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and cook until softened and translucent. Add the garlic and cook for an additional minute.
3. Stir in the harissa paste, cumin, paprika, and ginger. Cook the spice mixture for 1 2 minutes to release the flavors.
4. Return the chicken to the skillet and add the water or chicken broth, quinoa, zucchini, yellow squash, and cherry tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 25 minutes, or until the chicken is cooked through and the quinoa is tender.
5. Serve hot, garnished with fresh cilantro.

Chef’s Insight

For an extra touch of elegance, serve this meal with Moroccan mint tea and traditional Moroccan flatbread.

Notes

Ensure to use fresh ingredients for the best flavor profile. Adjust the spiciness of the dish according to your preference by adding more or less harissa paste.