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.

010

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.

014

Print Print Recipe

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

    Pin It

8 Responses to “Chicken Tagine with Chickpeas”

  1. #
    1
    Happy Valley Chow — April 8, 2013 at 7:10 pm

    Wow these look absolutely fantastic with lots of amazing flavors. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

  2. #
    2
    Taking On Magazines — April 8, 2013 at 7:24 pm

    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.

    Reply

  3. #
    3
    JanetFCTC — April 8, 2013 at 8:30 pm

    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.

    Reply

  4. #
    4
    Amanda @ MarocMama — April 10, 2013 at 5:14 pm

    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!

    Reply

  5. #
    5
    Debra — April 10, 2013 at 9:44 pm

    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!

    Reply

  6. #
    6
    Elizabeth Dodd — September 7, 2013 at 6:33 pm

    What can be used in place of the Ras-el-Hanout spice blend?

    Reply

  7. #
    7
    Nancy/SpicieFoodie — September 30, 2013 at 10:41 pm

    I love chicken, or lamb, tagine with chickpeas. Your recipe and photos are mouthwatering. Thanks for being a part of the YBR:)

    Reply

  8. #
    8
    Joanne T Ferguson — October 2, 2013 at 7:04 am

    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

    Reply

Leave a Comment