Chicken and Chickpea Tagine


I got a tagine and made something random, because I had no idea what i was doing with it. Based on that experiment (which wasn’t strictly bad, just not great,) this will be what i think will be an improved version of that something.

Watch this space for the next update.

Serves 4, takes 2 hours so not for weeknights.

Mise en Place
Spices Staples
2 tsp ground corriander 1 15 oz can chickpeas
2 tsp ground cumin 1 28 oz can diced tomato, drained
2 tsp tumeric 2 tbs butter
1 tsp cinnamon 2 tbs olive oil
1 tsp kosher salt Veggies
1 tsp black pepper 4 cloves garlic, minced
1/2 tsp aleppo pepper 1 inch ginger, minced
Meats 1 medium white onion, sliced
1 chicken breast, sliced in thirds 1/2 cup chopped dates
4 chicken thighs, cut in half 2 carrots julienned

1 tagine, medium heat
Oven preheat to 350

Step Action
1 mix spices, salt, and pepper together in a bowl. set aside
2 Heat tagine over medium heat
3 melt butter and olive oil, brown chicken a couple minutes per side, evac
4 cook onions and carrots with a little salt till slightly soft, 5-7 minutes
5 add garlic and ginger, cook 1 minute
6 add in spices, mix well, cook 1 minute
7 add in dates, tomato, chickpeas cook 1 minute
8 add in chicken, kill heat, cover and put in oven
9 bake 60 minutes
10 at 60 minutes, take the chickens temp. thighs should be 160-165.
11 once done, rest 15 minutes
12 stir and serve

On the first try, i didn’t brown the chicken well enough. That was a bad call on my behalf. I also overestimated how much my tagine could hold, so i had to scale back on the fly which isn’t fun. I also added carrots to this version and dialed back the dates a bit. I’m worried that the two together will add up to too much sweet, but we’ll see.

Categories: Mains

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