Chickpea Tagine With Chicken and Apricots
Updated Feb. 29, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4skinless chicken thighs
- 1large onion, chopped
- 1tablespoon minced garlic
- 1teaspoon minced fresh ginger
- 1½teaspoons ground coriander
- 1tablespoon ground cumin
- 1½teaspoons ground cinnamon
- ½cup chopped dried apricots
- 1cup chopped tomato (fresh or canned or boxed, with juice)
- 2cups cooked or canned chickpeas, drained, with the liquid reserved
- 1 to 2cups chicken stock, bean liquid or water, or more as needed
- ½cup bulgur
- Salt
- freshly ground black pepper
- ½cup chopped fresh parsley, for garnish
Nutritional analysis per serving (4 servings)
478 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 15 grams sugars; 38 grams protein; 1018 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
- Step 2
Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
- Step 3
Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Private Notes
Comments
Two very nice additions (separately or together) are butternut squash and eggplant. For the eggplant: quarter a medium eggplant lengthwise. After browning chicken, brown the cut sides of the eggplant, then remove it from pan and cut into cubes. Add the eggplant to the pot with the chicken in Step 2. For the butternut squash: add @2 c. cubed squash to the onions after browning, along with the ginger and garlic. Brown for a few minutes, then continue with the spices and proceed with the recipe.
Had some cut up chicken that needed to be cooked so I tried this recipe. Left out bulgur and found it didn't need it to thicken. Next time I would add a tablespoon or so of tomato paste to up the color. As it was, I used 2 tablespoons of turmeric and that did the trick.
Made 5 Jan, 2015 with following changes: I used 1 and 1/2 cups fresh tomatoes and only 1 cup chicken broth; I removed the fat from the pan after browning the thighs; I omitted the bulgur but mashed up some of the chickpeas as the thighs cooked to thicken the sauce and cooked the thighs for a total time of 40 minutes to increase their tenderness. Made with couscous. Very delish! Next time I will use boneless thighs.
So delicious! Used a whole chicken cut up and put it all in the slow cooker, just due to schedule things. Worked great.
It’s okay. Made and had better tagine style recipes. Not complex enough of a flavor profile for my taste.
Fantastic recipe! I added butternut squash as Jane recommended as well as a splash of rice vinegar to balance it all with a bit of acidity. It was perfect!
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