Vegan Chicken & Carrots Tagine
The sauce we make in this recipe is the base of many Moroccan tagines. Here, it is made with vegan chicken, carrot and preserved lemons—it's the ultimate comfort food! Try it with chips and rice.
Trim and peel <quantity>4</quantity> onions
Small dice <quantity>2</quantity> onions and reserve
Purée <quantity>2</quantity> onions in a food processor until almost smooth. Add <quantity>1<unit>tbsp</unit>-</quantity><quantity>2<unit>tbsp</unit></quantity> of water to help in the process
Trim, peel, and finely dice <quantity>2</quantity> garlic cloves
Season <quantity>2½<unit>cups</unit></quantity> of vegan chicken strips with <quantity>2<unit>tsp</unit></quantity> of white pepper powder in a bowl
Add <quantity>2<unit>tsp</unit></quantity> of ginger powder and <quantity>2<unit>tsp</unit></quantity> of turmeric powder
Crush saffron strands in your hand and add to taste
Add <quantity>1<unit>tsp</unit></quantity> of salt and mix to combine
Add <quantity>½</quantity> of the diced onions and <quantity>½</quantity> of the puréed onions
Mix to combine
Add the garlic and mix to combine. Allow the vegan chicken to sit for 2h to marinate
Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pot over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the onions are translucent
Add enough water to just cover the chicken and stir to dissolve the seasonings. Turn the heat to low and let it simmer for 1h to develop the flavors and tenderize the chicken
Finely chop <quantity>¼<unit>bunch</unit></quantity> of coriander
Trim and peel <quantity>4</quantity> carrots
Cut each carrot in half and each half into <quantity>6</quantity> sticks
Cut <quantity>2</quantity> small preserved lemons in half. Cut each half into thin wedges
Remove the vegan chicken and reserve, keeping the sauce in the pot
Add the carrots to the sauce and add enough water to cover them
Add the juice of <quantity>½</quantity> a lemon and the preserved lemon wedges
Add <quantity>⅓<unit>cup</unit></quantity> of pitted red olives and the remaining <quantity>½</quantity> of the diced onions
Add the chopped coriander and stir to combine. Cover and simmer over low heat for 15m until the onions are soft but the carrots are still firm
Add the reserved vegan chicken and stir to combine. Cover and simmer for 15m until the carrots are tender and the sauce is thick
Plate it in a serving bowl. Garnish with olives from the stew and coriander leaves to taste. The vegan chicken & carrots tagine is ready
Enjoy! Try it with some rice or crispy vegetables.
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