Chicken Tagin, With Chick peas

By Moira Hodgson

Total Time
1 hour
Rating
5(49)
Comments
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Featured in: FOOD; ONE-DISH MEALS: A PRACTICAL WORKDAY CONVENIENCE

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Ingredients

Yield:4 servings
  • 1chicken, quartered
  • 1tablespoon olive oil
  • 2cloves garlic, minced
  • 1onion, thinly sliced
  • 1teaspoon turmeric
  • 1cinnamon stick
  • 1pinch saffron
  • Salt and pepper to taste
  • ½cup raisins
  • ¼cup parsley or fresh coriander, chopped
  • 120-ounce can chick peas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

834 calories; 50 grams fat; 14 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 61 grams protein; 1163 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

  1. Step 1

    Brown the chicken in the oil. Add the garlic, onion, turmeric, cinnamon and saffron, salt and pepper. Cover and simmer, stirring occasionally to prevent the chicken from sticking to the bottom of the pan. Cook for 20 minutes.

  2. Step 2

    Add the raisins, parsley and chick peas. Mix well. Cover and simmer for 20 to 30 minutes or until the chicken is tender. Correct seasoning and serve.

Ratings

5 out of 5
49 user ratings
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Comments

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Sophie

Hm. Not sure what happened here, I followed instructions and the taste was just odd. Maybe I used too much saffron I don’t know what a pinch of saffron is.

yumyum

Yum yum especially atop couscous…

Daphne

This was incredibly easy and tasty. I only had skinless, boneless thighs, so the cooking time was significantly shorter than the recipe. I will definitely make this again!

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