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Chicken and Chickpea Tagine

5.0(3285)

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

by Mark Bittman

Open original recipe

MoroccanDinner, One Pot, Tagine, Main Course

Servings

4 servings

Total time

Calories / serving

1813 kcal

Ingredients (18)

serves

2 tablespoons corn or canola oiloil
2 tablespoons butterbutter
1 large onion, peeled and thinly slicedonion
2 cloves garlic, mincedgarlic
Saltsalt
Pinch nutmegnutmeg
1/2 teaspoon ground cinnamoncinnamon
1 teaspoon ground gingerginger
1 teaspoon ground cumincumin
1 teaspoon ground coriandercoriander
1/2 teaspoon ground black pepperpepper
Pinch cayennecayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)chickpea
1/2 cup raisins or chopped pitted datesdate
1/2 vanilla beanvanilla
8 chicken thighs, or 4 leg-thigh pieces, cut in twochicken-thighs
Chopped cilantro or parsley leavescilantro

Instructions (2 steps)

01Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.