Roasted Chicken Tagine with Figs, Apricots, Carrots, Brown Rice (for 1)


Inspired by the sweet, tart, and savory ‘tagines’ of Morrocan and North African cuisine, Jay’s version features chicken breasts marinated overnight in a briny-sweet blend of red wine vinegar, olive oil, dried figs and plums, dried apricots, assorted green and black olives, garlic, onion, capers, oregano, white wine, and brown sugar, then slow-roasted, basted, and showered with fresh parsley before plating.  The roasted chicken is garnished with herb-roasted carrots and accompanied by brown rice pilaf. Serves one generous portion.

*Paleo version with more veggies and no rice is available.

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