This article is free for a limited time. Subscribe to access every article and recipe.

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

Want a vegetarian version? Try Chickpea Tagine.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 45 minutes
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.

Nutrition Information

Per serving (2 cups):

  • Calories: 340
  • Total fat: 17 g
  • Sat fat: 3 g
  • Carbs: 14 g
  • Fiber: 3 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 35 g
  • Sodium: 460 mg

Photo: Kate Sherwood/CSPI.