Chicken Tagine with Chickpeas

009I am bringing home the flavor of North Africa. I made Chicken Tagine. It is a fall off the bone tender Moroccan stew. This is very aromatic with warm spices, apricots and chickpeas.

Tagine is not only the stew, but it is also the pot traditionally used to make the stew. You can find Tagine pots in most food specialty stores.

No worries though if you can’t find a Tagine. You can use your dutch oven or other oven proof pot with a lid.

To be honest, I don’t like using my Tagine in the oven. It is kind of a pain.

I have to remove one of the racks in my oven. It is very bulky and I just like my dutch oven so much better. I used my Tagine just to get a good shot of the food in it. Dont get me wrong. it is very pretty and I can use it to serve my Tagine in, but that is about it.

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Let me tell you, when this was cooking in the oven it smelled amazing. Like nothing I have ever made. It felt so exotic cooking it. I thought it tasted exotic too. I used a mixture of chicken thighs and chicken legs. I think the thighs and legs have more flavor than the breast and they cost a lot less.  I served mine with Naan bread and Basmati rice. You could also serve this with couscous.

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Chicken Tagine with Chickpeas

Ingredients:

3 tablespoons olive oil

4 chicken thighs

4 chicken legs

1 tablespoon kosher salt

1 teaspoon black pepper

1 large onion diced

2 garlic cloves minced

5 teaspoons Ras-el-Hanout spice blend

1 tablespoon chopped ginger

1 cup canned diced tomatoes with juice

2 cups chicken stock

1/2 cup chopped dried apricots.

2 cans chickpeas drained.

Directions:

Preheat your oven to 350.

In a dutch oven or tagine add olive oil and heat on medium. Salt and pepper chicken on all sides. Add chicken to the pot and cook on medium-high until each side is golden brown. This should take about 10 minutes. Remove chicken and set aside. Add onions and allow to sweat for 3-4 minutes. Add chopped garlic, Ras-el-Hanout and ginger continue to cook another minute or so. Add the tomatoes and the chicken back to the pot. Add the stock and return to a boil. Turn down the heat and add the apricots and chickpeas. Put the lid on the pot and put in the oven. Allow to cook for 1 1/2 hours.

Serve with basmati rice and Naan bread.

Peace be with you,

Veronica