Chicken and Chickpea Tagine is a hearty and aromatic North African-inspired dish that combines tender chicken, protein-packed chickpeas, and a medley of warm spices, all slow-cooked together in a rich tomato-based sauce. The flavors are deepened with the addition of cinnamon, cumin, turmeric, and coriander, creating a fragrant and slightly sweet profile balanced by savory ingredients. Often cooked in a traditional tagine, this dish can be made in any large pot or Dutch oven, making it a versatile and comforting meal perfect for a cozy dinner or for entertaining guests. Paired with couscous or crusty bread, this tagine is a perfect blend of bold flavors and textures.
Ingredients:
- 4 bone-in, skinless chicken thighs (or breasts)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth or water
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 1/2 cup dried apricots, chopped (optional, for sweetness)
- Fresh cilantro or parsley, chopped (for garnish)
- Cooked couscous or rice, for serving
Instructions:
- Brown the Chicken: Heat olive oil in a large Dutch oven or tagine over medium-high heat. Season the chicken thighs with salt, pepper, cumin, coriander, cinnamon, turmeric, paprika, and ginger. Once the oil is hot, add the chicken and brown on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
- Add the Tomatoes and Broth: Stir in the diced tomatoes and chicken broth (or water). If using, add the chopped apricots for a touch of sweetness. Bring the mixture to a simmer.
- Simmer the Tagine: Return the browned chicken to the pot, along with the chickpeas. Cover the pot with a lid, reduce the heat to low, and let the tagine simmer for 30-40 minutes, or until the chicken is fully cooked and tender, and the flavors have melded together. If the sauce is too thick, add a bit more broth or water to reach your desired consistency.
- Serve: Once the chicken is cooked through, remove the chicken from the pot and shred or serve the thighs whole. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the tagine over couscous or rice, and garnish with fresh cilantro or parsley.
This Chicken and Chickpea Tagine is a fragrant and filling dish that captures the essence of North African flavors. The tender chicken, creamy chickpeas, and complex spices come together to create a dish that is both comforting and exciting, perfect for a family dinner or a special gathering!
