Chicken Tagine With Peppers and Chickpeas
Updated May 31, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1chicken, cut in 8 pieces, backbone removed (discard or save for stock)
- Salt and freshly ground black pepper
- 1cup chopped onion
- 3cloves garlic, sliced thinly
- 1red bell pepper, cored, seeded, diced
- 1teaspoon ground cumin
- ½teaspoon Spanish smoked paprika
- ½cup chicken stock
- 1tablespoon tomato paste
- Large pinch cayenne, or to taste
- â…”cups cooked chickpeas, rinsed if canned
- Juice of ½ lemon
- 1tablespoon minced cilantro leaves
Nutritional analysis per serving (4 servings)
800 calories; 54 grams fat; 14 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 60 grams protein; 1054 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
Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
- Step 2
Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
- Step 3
Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.
Private Notes
Comments
Used all chicken thighs and 2 red peppers. Wonderful with couscous and harissa on the side!
Super easy with only minor cooktop mess. Guests loved it; next time I will make it a bit zippier and add more chicken stock to make more tasty sauce. Served over Israeli couscous.
14 oz bl breast, reduced 1/2 c.@ Tomato sauce chx stock to 1/4 c plus 6 cubes own stock, 2 green peppers, 1/2 c chickpeas, same cumin and s. Paprika listed for more servings, 1t. Penzeys vindaloo for heat(experimenting with it) Alterations to use partials in freezer. Cook for one person, alterations not ego, but necessity! And will do again, relying on cayenne or serrano for heat, and spices as printed.
This is a really pretty dish and a very tasty one. I used yellow and orange peppers so it just looked(and smelled) like springtime. The flavors were wonderful: complex but not fussy. I served the chicken and sauce over a scoop of regular couscous,into which I had mixed some left over asparagus spears. The chicken pieces do cook unevenly so make sure your leg pieces are cooked through before serving. Highly recommended!
Super easy with only minor cooktop mess. Guests loved it; next time I will make it a bit zippier and add more chicken stock to make more tasty sauce. Served over Israeli couscous.
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