Weekly Recipe: Tagine Chicken with Quinoa and Stewed Vegetables

One of my New Year’s resolutions is to cook a recipe each week that I haven’t cooked before.  This week my new recipe is tagine chicken with quinoa and stewed vegetables.  I found both recipes on Allrecipes.com – it’s a great website to visit for inspiration.  I followed the recipe for tagine chicken pretty closely, and I just used the stewed veggies recipe as a jumping off point for what I actually made.

I had all of the ingredients for the tagine chicken except for the couscous.  So I stopped in at the grocery store to pick some up.  Upon looking at the box and reading the ingredients list, I realized that couscous is highly processed.  *sigh*  So I looked around for 100% whole grain couscous to no avail.  I’m sure it exists, but not in that particular grocery store.  Then I caught site of quinoa.  It seemed healthier than the couscous, so I bought it.  It was pretty good! The main dish was easy to make and made my house smell delicious!

Then I realized that I’d be feeding a bunch of people and there probably wasn’t enough without some kind of side dish, so I did a search for Vegetables on allrecipes.  I found the recipe for vegetable tagine and used it as the basis for the stewed veggies I actually made.  So, here’s what I did with those:

Moroccan Inspired Stewed Vegetables

  • 2 Tbsp olive oil
  • 1 bell pepper, seeded and chopped
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 4 carrots chopped
  • 2 potatoes, peeled and chopped
  • 1 head broccoli, chopped into medium-large pieces
  • 1 can sliced stewed tomatoes, low sodium if possible
  • 2 tbsp  tomato paste
  • 48 oz fat free, low sodium chicken broth
  • 1/4 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 tsp garlic powder
  • 15 oz can of garbanzo beans, drained and rinsed
  • salt and pepper
  1. Heat the oil in a pot over medium heat.  Add onion, garlic and bell pepper.  Cook until onion is translucent.
  2. Add the carrots, potatoes, broccoli, tomatoes, tomato paste, chicken broth, coriander, cinnamon, garlic powder, turmeric, and cumin.  Bring to a boil and then simmer until potatoes and carrots are tender.
  3. Add the garbanzo beans, salt and pepper.  Simmer until the garbanzos are warmed through.  Serve.

This recipe makes PLENTY of food.  And it goes very far as a side dish.  You could make a vegetarian meal out of it if you put it over couscous or quinoa.

So here’s the downside.  I forgot to take a picture.  That means you don’t get to see all the yumminess for yourself.  You’ll just have to make it and see!  DH really liked it.  Our friends liked it too.  I liked that most of the ingredients didn’t have weird stuff in it.  I mean, the apricots in the chicken dish had a couple of ingredients that protect the color, and the canned stuff all had extra salt, but other than that it was real food.

I’d totally make this stuff again.

I Cooked: Pork Chops and Roasted Veggies

After passing out in the shower and puking my guts up this morning, I thought it was probably a good idea to call in sick to work.  I laid like a lump on the couch all day and just felt gross.  Ugh.  I know, I know… not a good way to start a recipe post.

DH got home and I knew he was probably hungry.  I’ve been trying to make sure we eat more healthfully so I dragged my butt off the couch and started dinner.  Luckily it was super easy and only took about 45 minutes from prep to finish.

Pork Chops and Roasted Veggies

  • 2 potatoes, peeled and cut small-ish (about .75″ cubes)
  • 1 onion cut the same size
  • Other veggies that are good for roasting, cut the same size (optional)
  • 1/2 to 1 cup veggie stock (chicken stock will work too)
  • A couple splashes of red wine
  • 2 pork chops, bone in, 1 to 1.5″ thick
  • Salt & Pepper
  • Garlic powder
  • Onion powder
  • Parsley
  • Sage
  • Parmesan


  1. Preheat oven to 400 degrees
  2. Mix the onions and potatoes together along with veggie stock, wine, salt & pepper to taste.  Put it all in a roasting pan or on a cookie sheet with sides.  Try to make sure it’s in a single layer.
  3. Rub the pork chops with all of the spices and Parmesan cheese.  Go light on the sage – it’s pungent!  Place the pork chops on top of the vegetables.
  4. Put it all in the oven for about 30 minutes or until everything is cooked.

It smelled awesome when it was cooking.  Unfortunately, the wine started to burn and I set off 2 smoke detectors.  Nothing tasted burned, though.  I went a little too heavy on the sage, but overall it was good.

DH especially liked the potatoes and onions.  He’s not a fan of pork, but he ate it all up too.

I might make it again.  It was easy to make and that’s always a plus.

  • July 2020
    S M T W T F S
  • Archives