Chicken and Chickpea Tagine

chicken and chickpeas

 

Since moving to Urbana, this might be the most popular dish people ask me to make.  It has an incredible combination of some Indian spices mixed with dried fruit that makes it an almost sweet and savory sauce.  This dish makes your house smell like absolute heaven, and is pretty easy to make!

YIELD: 4-6 servings

TIME: 1 hour 45 minutes

INGREDIENTS
2 Tbsp olive oil
2 Tbsp butter
1 large red onion, sliced thinly
3 cloves garlic, minced
pinch of salt
pinch of nutmeg
½ tsp cinnamon
1 tsp ginger
1 tsp cumin
1 tsp coriander
½ tsp pepper
pinch of cayenne pepper
4 tomatoes, diced
2½ cups chickpeas, canned or dry chickpeas soaked overnight (I just used canned and it turned out fine!)
½-¾ cups raisins and dried apricots
½ tsp vanilla extract
½ cup water
8 boneless skinless chicken thighs
salt, for dredging

DIRECTIONS
Melt the butter and olive oil in a large pot.  Cook the onion stirring occasionally, until it softens.  Add the garlic, and add salt, nutmeg, cinnamon, ginger, cumin, coriander, pepper, and cayenne pepper, stirring to incorporate all of the spices.  Add tomatoes, chickpeas, dried fruit, and vanilla extract, and bring to a boil. Add more water, rub the chickens with salt, and pour into the soup pot.  Adjust heat so the mixture simmers steadily, and cook for 45 minutes-1 hour.  Serve warm with couscous.

Hope y’all enjoy!

xoxo, Sara

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