Serves 4
55 min
North African Chicken and Peanut Tagine
Recipe GLPRac7b1f7a8dce7d
A warming North African-inspired stew combining tender chicken with warm spices like cumin, coriander, and cinnamon, enriched with coconut milk and peanut butter for a creamy, deeply savory sauce. Finished with the bright tang of tamarind, this one-pot tagine brings together aromatic aromatics, fresh tomatoes, and golden carrots for a nourishing main course.
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Ingredients
½ cooked rotisserie chicken, shredded or cut into bite-sized pieces
1 red onion, finely chopped
2 large carrots, peeled and cut into thin rounds or batons
2 cloves garlic cloves, minced
1 thumb-sized piece fresh ginger, peeled and grated
1 red or green chili, seeded and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
2 medium tomatoes, chopped
1 can coconut milk
1 tablespoon peanut butter
1 tablespoon coconut oil
½ teaspoon chili powder
1 tablespoon tamarind paste
Directions
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped red onion and sauté until soft and translucent, about 3–4 minutes, stirring occasionally.
Stir in the minced garlic, grated ginger, and minced chili. Cook for 1–2 minutes until fragrant.
Add the ground cumin, ground coriander, smoked paprika, chili powder, and cinnamon. Stir constantly for about 1 minute to toast the spices and deepen their flavor.
Add the chopped carrots and cook for 2 minutes, stirring to coat them evenly with the spiced oil.
Pour in the chopped tomatoes and coconut milk, stirring well to combine. Bring the mixture to a simmer.
Stir in the peanut butter and tamarind paste, breaking up any lumps, until fully incorporated into the sauce.
Add the shredded or bite-sized cooked chicken. Stir gently to distribute evenly throughout the stew.
Reduce heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally, until the carrots are tender and the flavors have melded. The sauce should reduce slightly and deepen in color.
Taste and adjust seasoning as needed. Serve hot in bowls, drizzling with extra sauce if desired.
