Chicken Tagine with Chickpeas
I 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.
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.
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
Wow these look absolutely fantastic with lots of amazing flavors. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Well, you make me feel a little better about the fact that I don’t have a tagine. I want one so badly, but if it tastes just as good in a Dutch oven and I don’t have to mess with my oven, I will be happy with what I have (which I should be being anyhow). Your chicken tagine looks fantastic. I can only imagine how wonderful the aroma was throughout your house while it was cooking.
I have chicken out for tonight and could find no inspiration in me on what to do with it. Wish I’d seen this earlier because it looks delicious, Veronica.
Looks good! You can cook it on your stovetop too – if you’ve got an electric range you just need to get a diffuser plate to put at the bottom (they’re pretty cheap) and be sure to keep the temperature on low. It’s certainly easy to use a dutch oven but cooking in the clay pot does add a special flavor too! In Morocco we’d eat it with crusty Moroccan round bread or a French baguette. Lovely!
I love your tagine! I have used mine exactly once (for a SCR post) and I have not used it since. (Even then, I only used it to shoot the pic too!) You have inspired me to get mine out and remove some shelves from the oven!
What can be used in place of the Ras-el-Hanout spice blend?
I love chicken, or lamb, tagine with chickpeas. Your recipe and photos are mouthwatering. Thanks for being a part of the YBR:)
G’day! love tangine cooking, true!
Your chicken looks so moist, tasty and tender too!
Cheers! Joanne
Viewed as part of Your Best Recipes Sept
I have visited your blog the first time and I found delicious dishes on your blogs. Seriously, I will try it at home.