Spicy Chicken and Chickpea Tagine
60% автентично · Moroccan-inspired
A North African-inspired twist, this dish features chicken and chickpeas simmered in a fragrant, mildly spicy sauce with preserved lemon and warm spices, offering a different aromatic profile.
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Съставки
- Chicken thighs, bone-in, skin-on600g
- Chickpeas, cooked400g
- Onions, sliced1 large
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Diced tomatoes200g
- Chicken broth300ml
- Olive oil2 tbsp
- Ras el hanout spice blend2 tsp
- Turmeric1 tsp
- Cinnamon stick1
- Preserved lemon, rind only, chopped1/4
- Harissa paste (optional)1 tsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, choppedfor garnish
Стъпки
- 1
Season chicken thighs with salt and pepper. Heat olive oil in a tagine base or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove and set aside.
- 2
Add sliced onions to the pot and sauté until softened, about 8-10 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in Ras el hanout, turmeric, and harissa paste (if using). Cook for 30 seconds.
- 5
Add diced tomatoes, chicken broth, cinnamon stick, and chopped preserved lemon rind. Bring to a simmer.
- 6
Return the chicken to the pot. Cover and simmer gently for 45-60 minutes, or until chicken is very tender.
- 7
Stir in the cooked chickpeas and simmer for another 10 minutes to heat through.
- 8
Remove cinnamon stick. Season with salt and pepper to taste.
- 9
Garnish generously with fresh cilantro and serve hot, traditionally with couscous.
