In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken tagine with currants, spinach, and artichokes

Lean & Clean, Paleo, Carb-Conscious, Dairy-Free, Spicy, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 400 Calories/Serving

30–45 Minutes

Earthy spices, piquant preserved lemon, and sweet dried fruit—explore the sweeping flavors of Morocco in this rich-tasting chicken dish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Chicken options:
2 to 4 boneless skinless chicken thighs (about 10 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
1 organic yellow onion
1 wedge preserved lemon
4 or 5 sprigs organic fresh cilantro
Sunbasket marinara made by Talluto’s (tomatoes - olive oil - garlic - basil - salt - spices)
1 tablespoon currants
½ cup cooked quartered artichoke hearts
3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 400, Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 800mg (33% DV), Carbohydrates: 26g (9% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and brown the chicken

Pat the chicken dry with a paper towel; season generously with salt and pepper and the tagine spice blend.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

Prep the remaining ingredients

Peel and thinly slice enough onion to measure 1 cup [2 cups].
Separate the pulp from the preserved lemon peel. Coarsely chop the pulp and thinly slice the peel, keeping them separate.
Coarsely chop the cilantro. Divide into two equal portions, one for the tagine and one for garnish.

Start the tagine

In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and preserved lemon pulp, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes.

Add the marinara, currants, half the cilantro, and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Add the chicken and any accumulated juices. Cover and cook until the chicken is cooked through and the sauce has thickened, 10 to 12 minutes.

Finish the tagine

To the pan with the chicken, stir in the artichokes and spinach (the spinach in batches if needed) and simmer until the artichokes are heated through and the spinach is just wilted, 1 to 2 minutes. Remove from the heat, stir in the preserved lemon peel, and season to taste with salt and pepper.

Serve

Set the tagine on the table, garnish with the remaining cilantro, and invite everyone to serve themselves.

Kids Can!

Measure the onion.
Divide the cilantro.
Measure the water for the tagine.
Garnish with cilantro.

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