The Chicken and Chickpea Tagine recipe is a classic Moroccan dish. Morocco is located in North Africa. This aromatic and flavorful stew is prepared by slow cooking in a traditional Moroccan clay pot called a tagine. Chicken, chickpeas, and a slew of vegetables like onions, carrots, and potatoes are the usual fixings for this dish.
The dish’s distinctive flavor comes from a special blend of spices that gives it a savory and slightly sweet undertone. The origins of the Chicken and Chickpea Tagine recipe from Morocco are deeply rooted in history. The tagine is a traditional cooking vessel from North Africa. The Berber people, who originally inhabited the area, are credited with inspiring the dish’s slow cooking technique.
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The Chicken and Chickpea Tagine recipe is a traditional Moroccan dish served at festive events like weddings and festivals. During the holy month of Ramadan, when Muslims fast during the day and break their fast with a meal at sunset called iftar, this dish is also commonly served.
Couscous, a North African pasta made from semolina flour, is a common accompaniment in Morocco. You can also eat it with bread, like the traditional Moroccan bread called khobz, which is made from wheat flour.
The Chicken and Chickpea Tagine recipe from Morocco is a culturally significant and delicious dish that is still widely enjoyed today.
3 Reasons People Love the Moroccan Chicken and Chickpea Tagine Recipe
1. Flavorful and Aromatic: Moroccan Chicken and Chickpea Tagine is a savory and slightly sweet dish with a unique flavor thanks to its special blend of spices, which includes cinnamon, cumin, and ginger. The dish’s complex and delicious flavor comes from the slow cooking process, which allows the flavors to meld together.
2. Nutritious and Satisfying: The chickpeas and vegetables (onions, carrots, and potatoes) make this a hearty and nutritious meal. The chicken adds protein to the dish, making it easier to feel full after eating.
3. Cultural Significance: A dish with deep cultural roots, the Chicken and Chickpea Tagine is traditionally served during festive occasions in Morocco. Beyond the borders of Morocco, it has become a beloved dish all over the world, cherished for its flavor and cultural significance.
How To Make Our Moroccan Chicken and Chickpea Tagine Recipe
Ingredients:
2 lbs bone-in chicken thighs
2 cans (15 oz each) chickpeas, drained and rinsed
2 onions, chopped
4 garlic cloves, minced
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1/2 cup chopped dried apricots
1/2 cup chopped pitted dates
1/2 cup chopped almonds
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 cups chicken broth
Salt and pepper, to taste
Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or tagine, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 8-10 minutes. Remove the chicken and set aside.
3. Add the onions and garlic to the Dutch oven and cook until softened, about 5 minutes.
4. Add the carrots and potatoes to the Dutch oven and cook for another 5 minutes.
5. Add the chickpeas, dried apricots, dates, almonds, and spices to the Dutch oven and stir to combine.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Add the chicken back into the Dutch oven, cover, and transfer to the oven. Bake for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Garnish with chopped parsley or cilantro, if desired, and serve.
Nutritional Information For the Moroccan Chicken and Chickpea Tagine Recipe
Calories: 416
Carbohydrates: 37g
Protein: 30g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 86mg
Sodium: 625mg
Potassium: 922mg
Fiber: 9g
Sugar: 15g
Prep Time: 20-25 Minutes.
Cooking Time: 45-50 Minutes
List of Pots and Pans Needed:
Dutch oven or tagine
Cutting board
Knife
Measuring cups and spoons
Wooden spoon
Oven mitts
Best way to Store Leftovers For the Moroccan Chicken and Chickpea Tagine Recipe
The best way to store the Moroccan Chicken and Chickpea Tagine leftovers is to let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. It can be stored for up to 4 days.
Possible Substitutions for Ingredients For the Moroccan Chicken and Chickpea Tagine Recipe
Chicken: Substitute with lamb or beef for a different meat option. For a vegetarian version, you can use tofu or seitan instead.
Chickpeas: Substitute with white beans or kidney beans.
Dried fruits and nuts: You can use other dried fruits and nuts such as raisins, prunes, apricots, figs, pistachios, or walnuts.
Ingredients to Substitute for a Vegetarian Version Of the Moroccan Chicken and Chickpea Tagine Recipe
Protein: Substitute chicken with tofu, seitan, or tempeh.
Broth: Substitute chicken broth with vegetable broth or water.
Vegetables: Add more vegetables such as bell peppers, zucchini, or eggplant.
Tips and Tricks for Creation of the Recipe:
Use a tagine or a Dutch oven with a lid to ensure even cooking.
You can marinate the chicken in the spice mix for a few hours or overnight to enhance the flavors.
Prepping the ingredients ahead of time can make the cooking process smoother.
Possible Side Dishes and Desserts to Serve With the Moroccan Chicken and Chickpea Tagine Recipe
Side dishes: Serve with couscous, rice, or bread.
Salad: A fresh green salad with a simple vinaigrette can be a refreshing side dish.
Desserts: Serve with traditional Moroccan desserts such as baklava, honey cakes, or mint tea.
How to Serve the Moroccan Chicken and Chickpea Tagine Recipe
Serve hot, straight from the Dutch oven or tagine.
Garnish with fresh parsley or cilantro, if desired.
Serve with couscous, rice, or bread on the side.
FAQs About the Moroccan Chicken and Chickpea Tagine Recipe
1. What is a tagine and can I use a regular pot instead?
A tagine is a traditional North African cooking vessel made of clay or ceramic. Its unique shape and material allow for slow, even cooking and retention of moisture. While you can use a regular pot for this recipe, using a tagine will enhance the flavors and authenticity of the dish.
2. Can I make this recipe ahead of time?
Yes, you can make the Moroccan Chicken and Chickpea Tagine ahead of time and store it in the refrigerator for up to 4 days. Reheat it in a pot on the stove or in the oven until it is heated through.
3. Can I adjust the level of spice in the recipe?
Yes, you can adjust the spice level by adding or reducing the amount of cayenne pepper or omitting it altogether. You can also adjust the spice blend to your personal taste.
4. Can I make a vegetarian version of this recipe?
Yes, you can make a vegetarian version of this recipe by substituting the chicken with tofu, seitan, or tempeh, and the chicken broth with vegetable broth or water. You can also add more vegetables to the dish.
5. What are some common side dishes to serve with Moroccan Chicken and Chickpea Tagine?
Moroccan Chicken and Chickpea Tagine is traditionally served with couscous, a type of North African pasta made from semolina flour. You can also serve it with rice, bread, or a fresh green salad. For dessert, traditional Moroccan sweets such as baklava or honey cakes are great options.
Final Thoughts:
The chicken and chickpea tagine of Morocco is a fragrant and flavorful dish with deep historical roots. People all over the world love this hearty stew that has its roots in traditional Moroccan cooking. The dish’s complex and delicious flavor, which is both savory and slightly sweet, comes from the special blend of spices used. Chicken, chickpeas, and an assortment of vegetables are used to make this dish, which results in a hearty and healthy meal.
It takes a lot of time and patience to make authentic Moroccan Chicken and Chickpea Tagine. The slow cooking time allows the flavors to combine, making for a more robust and flavorful final product. For optimal flavor and authenticity, try cooking this dish in a tagine or Dutch oven.
The recipe can be altered in a variety of ways to accommodate different palates and dietary restrictions. To make it vegetarian-friendly, just reduce the amount of pepper, increase the amount of vegetables, or swap out the meat for another protein source.
Traditional accompaniments for Moroccan Chicken and Chickpea Tagine are couscous, rice, bread, and a fresh green salad. Traditional Moroccan desserts like baklava and honey cakes are delicious choices.
Chicken and chickpea tagine from Morocco is a culturally significant and delicious dish that is still widely enjoyed today. This recipe is perfect for any occasion, from a fancy dinner party to a cozy night in.
Chicken and Chickpea Tagine
Equipment
- Dutch oven or tagine
- Cutting board
- knife
- Measuring cups and spoons
- wooden spoon
Ingredients
- 2 lbs bone-in chicken thighs
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pitted dates
- 1/2 cup chopped almonds
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1/2 tsp teaspoon ground turmeric
- 1/4 tsp teaspoon cayenne pepper
- 2 cups chicken broth
- Salt and pepper, to taste
- Chopped fresh parsley or cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- In a large Dutch oven or tagine, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 8-10 minutes. Remove the chicken and set aside.
- Add the onions and garlic to the Dutch oven and cook until softened, about 5 minutes.
- Add the carrots and potatoes to the Dutch oven and cook for another 5 minutes.
- Add the chickpeas, dried apricots, dates, almonds, and spices to the Dutch oven and stir to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the chicken back into the Dutch oven, cover, and transfer to the oven. Bake for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with chopped parsley or cilantro, if desired, and serve.
Notes
Tips and Tricks
Use a tagine or a Dutch oven with a lid to ensure even cooking. You can marinate the chicken in the spice mix for a few hours or overnight to enhance the flavors. Prepping the ingredients ahead of time can make the cooking process smoother.
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