Keyword: Chicken Tagine With Pistachios and Veggies
Servings: 8People
Calories: 410kcal
Equipment
large bowl for marinating chicken
Large Skillet
tagine or oven-safe casserole dish with lid
Measuring cups and spoons
Cutting board and knife
Wooden spoon or spatula
Ingredients
2lbs bone-in chicken thighs, skin removed
1large onion, chopped
3tspgarlic cloves, minced
1tspground ginger
1tspground cumin
1/2tspground cinnamon
1/2tspsaffron threads
1/2tspsalt
1/4tspblack pepper
1cupchicken broth
1can (15 oz) chickpeas, drained and rinsed
1cupdried figs, stemmed and halved
1/2cupshelled pistachios
1/4cupchopped fresh cilantro
Instructions
In a large bowl, mix together the chopped onion, minced garlic, ginger, cumin, cinnamon, saffron, salt, and black pepper. Add the chicken thighs and coat them with the spice mixture. Cover the bowl and refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°F (190°C). Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 2-3 minutes on each side until browned. Transfer the chicken to a large tagine or an oven-safe casserole dish.
Add the chicken broth, chickpeas, dried figs, and pistachios to the tagine or casserole dish. Cover the dish with a lid or a piece of foil.
Bake for 1 hour or until the chicken is cooked through and tender. Remove the lid or foil and bake for another 10-15 minutes or until the sauce has thickened.
Sprinkle chopped cilantro over the chicken and serve hot with couscous or bread.
Notes
Tips and Tricks
Marinate the chicken overnight to allow the spices to penetrate the meat for maximum flavor.Use a good quality tagine or oven-safe casserole dish with a tight-fitting lid to ensure that the chicken cooks evenly and stays moist.Toast the pistachios in a dry skillet over medium heat for a few minutes before adding them to the tagine to enhance their flavor and texture.