The Healthy Cook

To keep things interesting, try this classic Moroccan chicken dish with curry powder or ras el hanout instead of paprika and coriander. Bulgur tabouli makes a great pairing.

Chicken Tagine SERVES 4

1 Tbs. + 2 Tbs. extra-virgin olive oil 1½ lbs. bone-in, skinless chicken thighs or breasts 1 large onion, chopped 3 cloves garlic, minced 1 Tbs. grated ginger 2 Tbs. tomato paste 1 tsp. paprika ½ tsp. coriander 3 carrots, chopped ½ lb. small zucchini, chopped 2 cups chicken or vegetable stock 1 Tbs. lemon zest 2 Tbs. fresh lemon juice ½ tsp. kosher salt freshly ground black pepper, to taste

1. In a large heavy pot, heat 1 Tbs. oil over medium heat until shimmering. Sauté the chicken until browned, 2–3 minutes per side. Remove from the pot. 2. Add the remaining 2 Tbs. oil. Sauté the onion until lightly browned, 3–5 minutes. Stir in the garlic, ginger, tomato paste, and spices. Cook, stirring, for 1 minute. 3. Add the carrots, zucchini, stock, and lemon zest. Bring to a boil over high heat. 4. Reduce the heat to low. Return the chicken with any juices to the pot. Cover and gently braise until the chicken is fully cooked, 20–30 minutes. 5. Season with the lemon juice, salt, and pepper.

Bulgur Tabouli SERVES 4

2 cups cooked bulgur ¼ cup chopped fresh parsley or cilantro ¼ cup toasted almonds ¼ cup diced dried apricots 1 Tbs. extra-virgin olive oil 2 tsp. fresh lemon juice ¼ tsp. kosher salt

1. Toss all of the ingredients together.

Vegetarian Chickpea Tagine SERVES 6

3 Tbs. extra-virgin olive oil 1 onion, finely chopped 3 cloves garlic, minced 1 Tbs. minced or grated ginger 3 Tbs. tomato paste 1 Tbs. ras el hanout or mild curry powder 3 carrots, chopped ½ lb. small zucchini, chopped 1 cup vegetable stock or water 2 15 oz. cans no-salt-added chickpeas, undrained 1 Tbs. lemon or orange zest 1 Tbs. fresh lemon or orange juice, more to taste 1 tsp. kosher salt 3 cups cooked bulgur or other whole grain

1. In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the onion, stirring often, until browned, 5–7 minutes. 2. Stir in the garlic, ginger, tomato paste, and ras el hanout (or curry powder). Cook, stirring, until fragrant, about 1 minute. 3. Add the carrots, zucchini, stock, chickpeas with their liquid, and citrus zest. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, 8–12 minutes. 4. Season with the citrus juice and salt. Serve with the bulgur.