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Chickpea Tagine With Chicken and Apricots

5.0(990)

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn’t a traditional version: It’s fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.

by Mark Bittman·published 2010-04-14

Open original recipe

MoroccanDinner, Easy, Weeknight, One Pot, Tagine, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

478 kcal

Ingredients (16)

serves

2 tablespoons olive oilolive-oil
4 skinless chicken thighschicken-thighs
1 large onion, choppedonion
1 tablespoon minced garlicgarlic
1 teaspoon minced fresh gingerginger
1 1/2 teaspoons ground coriandercoriander
1 tablespoon ground cumincumin
1 1/2 teaspoons ground cinnamoncinnamon
1/2 cup chopped dried apricotsapricot
1 cup chopped tomato (fresh or canned or boxed, with juice)tomato
2 cups cooked or canned chickpeas, drained, with the liquid reservedchickpea
1 to 2 cups chicken stock, bean liquid or water, or more as neededchicken-stock
1/2 cup bulgurbulgur
Saltsalt
freshly ground black pepperpepper
1/2 cup chopped fresh parsley, for garnishparsley

Instructions (3 steps)

01Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

02Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.