Chicken and Chickpea Tagine: A Cozy One-Pot Meal

Meat Dishes

Chicken and Chickpea Tagine

There’s something incredibly satisfying about a warm, aromatic bowl of chicken and chickpea tagine. This North African-inspired dish combines rich flavors and pleasing textures, making it perfect for any occasion. The combination of tender chicken, hearty chickpeas, and a blend of spices creates a delicious meal that’s both comforting and nourishing.

To prepare this delightful tagine, you’ll need corn or canola oil, butter, a large onion, garlic, salt, nutmeg, ground cinnamon, ground ginger, ground cumin, ground coriander, black pepper, cayenne, chopped tomatoes, chickpeas, raisins, a vanilla bean, chicken thighs, and some fresh cilantro or parsley for garnish. Using these ingredients, you can create a dish that bursts with flavor and warmth, perfect for sharing with friends or family.

The Origin of Chicken and Chickpea Tagine

This dish has rich roots in North African cuisine, particularly in Morocco. The tagine refers to the dish and the earthenware pot used for cooking.

Historically, tagine dishes feature a variety of ingredients, including meats and vegetables. Chickpeas, a staple in many Mediterranean diets, add heartiness and nutrition.

The Berbers, indigenous people of Morocco, traditionally prepared tagines using local spices and whatever ingredients were available. With the influence of Arab culture, recipes evolved to include chicken and various spices, such as cumin, coriander, and cinnamon.

Culinary traditions passed down through generations have made it a beloved dish. It reflects the country’s history, blending indigenous and Arab influences.

Today, this tagine represents communal meals and hospitality. Sharing a tagine with friends or family brings people together around the table, highlighting its cultural significance. Enjoying this meal connects me to the flavors and traditions of North Africa.

fattet hummus

Ingredients:

  • 8 chicken thighs, or 4 leg-thigh pieces, cut in two
  • 2 tbsp of canola or corn oil
  • 2 tbsp of butter
  • 1 thinly sliced large onion
  • 2 minced cloves garlic
  • Salt to taste
  • Pinch of nutmeg
  • ½ tsp of ground cinnamon
  • 1 tsp of ground cumin
  • 1 tsp of ground ginger
  • 1 tsp of ground coriander
  • ½ tsp of ground black pepper
  • Pinch of cayenne
  • 2 cups of chopped tomatoes
  • 4 cups of canned chickpeas (drained and rinsed)
  • ½ cup of raisins
  • ½ vanilla bean
  • Chopped parsley or cilantro leaves for garnish

How to make chicken and chickpea tagine?

  1. Begin by melting butter and oil in a large skillet over medium heat. Once the butter has melted, add chopped onions and sauté until softened, about 5-10 minutes.
  2. Next, stir in minced garlic, a pinch of salt, and your favorite spices for 30 seconds. Then, incorporate chopped tomatoes, chickpeas, raisins, and vanilla. Bring the mixture to a boil, adding ½ cup of water if it seems too dry. Taste and adjust the salt as needed.
  3. Finally, season the chicken pieces with salt and nestle them into the sauce. Cover the skillet and simmer over low heat for 45-60 minutes, or until the chicken is tender. Taste periodically and adjust the seasoning to your preference.

Serving Suggestions

Side Dishes

I recommend serving your tagine with traditional couscous to soak the flavorful sauce. The light, fluffy texture complements the dish perfectly. You can prepare it simply by steaming it and tossing it with olive oil and salt.

For something hearty, consider a side of roasted vegetables. Carrots, zucchini, and bell peppers bring a delightful crunch and natural sweetness. Toss them in herbs like thyme or rosemary for extra flavor.

Flatbreads also work wonderfully. Warm pita or Moroccan bread absorbs the tagine’s spices, making each bite satisfying. A simple green salad with lemon vinaigrette can add a refreshing contrast to the rich flavors.

Garnishes

Garnishing your dish makes it visually appealing and adds layers of flavor. A sprinkle of fresh cilantro or parsley brightens the presentation and enhances freshness. Just remember to chop it finely for that extra touch.

Toasted almonds are another great option. Their crunchiness adds a delightful texture contrasting with the tender chicken and chickpeas. For the best flavor, toast them in a dry pan until golden for the best flavor.

For a little heat, try sliced chili peppers. They infuse a spicy kick that balances the dish’s richness. Just scatter a few on top before serving to elevate the overall taste.

Storing and Reheating

Storing

  • Refrigerator: Place leftovers in an airtight container. They can last up to 3-4 days in the fridge.
  • Freezer: For longer storage, freeze the tagine in a freezer-safe container. It will stay good for about 2-3 months.

Labeling the container with the date helps me track freshness.

Reheating

When I’m ready to enjoy leftovers, I reheat them carefully:

  • Microwave: Transfer a portion to a microwave-safe bowl. Heat in 30-second intervals, stirring in between until hot.
  • Stovetop: Pour the tagine into a pot – heat over medium heat, stirring occasionally, until warmed through.

Make sure it’s heated to at least 165°F for safe consumption. Adding a splash of broth or water can help retain moisture during reheating.

These methods keep the dish flavorful and enjoyable.

Conclusion

Chicken and chickpea tagine bring a delightful blend of flavors to the table. I appreciate how the spices meld perfectly, creating a warm and inviting dish.

Cooking this tagine is not just about the taste; it’s also a chance to enjoy a wholesome meal. The chicken provides protein, while the chickpeas add fiber and texture.

I love how versatile this recipe is. You can easily adjust the spices to suit your preferences or add seasonal vegetables for extra nutrients.

Presenting this dish can be a real highlight. A sprinkle of fresh herbs on top adds color and aroma, making it visually appealing.

Sharing this tagine with friends or family creates a sense of connection. It’s more than a meal; it’s a delightful experience to savor together.

As you’ve read above, couscous pairs perfectly with this dish.
Get the recipe for couscous with toasted pine nuts now (by clicking the image below):
couscous with toasted pine nuts

Based on NYT recipe
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