A slowly braised Moroccan stew, exotic in flavor and appearance.
Chicken and Chickpea Tagine
This simplified Moroccan tagine still delivers on the exotic flavors of a traditional tagine without requiring hard-to-find ingredients or complex techniques. Even with shortcuts, the results are exotic in flavor and appearance.
Ingredients
- 2 tbsp corn or canola oil
- 2 tbsp butter
- 1 large onion, peeled and thinly sliced
- 2 cloves garlic, minced
- Pinch salt
- Pinch nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- Pinch cayenne
- 1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
- 4 cups chickpeas (canned are fine; drain and rinse first)
- 1/2 cup raisins or chopped pitted dates
- 1/2 vanilla bean
- 8 chicken thighs, or 4 leg-thigh pieces, cut in two
- Chopped cilantro or parsley leaves
Directions
Put 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.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.