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Moroccan chicken & chickpea tagine recipe

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Ingredients

Adjust Servings:
2 tablespoons Olive Oil
2 skinless Chicken breasts, cut into chunks
4 skinless boneless Chicken thighs, cut into chunks
2 Onion , thinly sliced
2 Garlic cloves, finely chopped
1 tablespoon smoked Paprika
1½ teaspoons ground Cumin
1 teaspoon Turmeric
1 teaspoon peeled and grated Ginger root
Scant 1 cup dried Chickpeas , soaked overnight, then drained
¾ cup Raisins
1 x 15-ounce can crushed Tomatoes
1 Kaffir Lime Leaves
1½ cups Couscous
1¼ cups Vegetable Broth

Moroccan chicken & chickpea tagine recipe

  • 1 hour 30 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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North African-style recipes often feature sweet and savory combinations, as does this Moroccan-inspired dish. If you don’t have a Moroccan tagine the distinctive conical Middle Eastern cooking pot use any stovetop Dutch oven or cast-iron pan with a tight-fitting lid.

Steps

1
Done

Heat the oil in a tagine or stovetop Dutch oven. Add the chicken and fry until just colored on all sides, then remove from the dish, using a slotted spoon.

2
Done

Add the onions and garlic to the dish and fry 3 minutes until softened, then stir in the spices and fry 1 to 2 minutes until well blended. Stir in the soaked chickpeas, the raisins, tomatoes and lime leaf, and return the chicken to the dish.

3
Done

Cover and simmer about 1 hour until the meat is tender and the sauce is thick. (Alternatively, cook in a heated oven at 350°F for the same length of time.)

4
Done

When the tagine is almost ready, put the couscous in a heatproof bowl. Bring the broth to a boil in a pan over high heat, then pour it over the couscous and stir well. Cover with plastic wrap and let stand 10 minutes until soft. Drain off any excess liquid.

5
Done

Serve the chicken right from the pot on generous piles of couscous.

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