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Half Baked Harvest
Skillet Roasted Moroccan Chicken and Olive Tagine
This chicken is fall off the bone tender, seasoned with smoked paprika, cumin, and a little cayenne for heat, and then slow roasted with chicken broth, so good!
63
2,153
45 min
TOTAL TIME
464
CALORIES
$2.67
PER SERVING
Ingredients
16 INGREDIENTS
6 SERVINGS
3 tbsp extra virgin olive oil
1 in fresh ginger
thinly sliced
1/4 cup lemon juice
1 whole pomegranate
fresh cilantro
for serving
1 1/2 tsp kosher salt
8 whole dates
pitted and roughly chopped
2 lbs chicken breasts
skin on, bone-in
1/2 tsp cayenne pepper
2 tsp smoked paprika
1/2 cup mixed olives
pitted
1 cup low sodium chicken broth
1/2 medium acorn squash
seeded and sliced into half moons
1 whole sweet onion
diced
1 tsp ground cumin
3 cloves garlic
minced
Directions
15 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Half Baked Harvest
Health Info
Macros
28g
CARBS
23g
FAT
35g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
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Frequently Asked Questions
Why is my Moroccan chicken not flavorful enough?
What can I do to tenderize the chicken?
Can I use boneless chicken instead of bone-in in Moroccan chicken?
What can I use if I don't have all the spices?
Is it necessary to brown the chicken before cooking?
Can I substitute other meats for chicken in this recipe?
What can I serve Moroccan chicken with?
Can I cook Moroccan chicken in a slow cooker?
Can I add vegetables to my Moroccan chicken?
How should I adjust the cooking time if I'm using chicken breasts?
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