Chicken Tagine With Pistachios and Veggies
410kcal
Ingredients
- 2 lbs bone-in chicken thighs, skin removed
- 1 large onion, chopped
- 3 tsp garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp saffron threads
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried figs, stemmed and halved
- 1/2 cup shelled pistachios
- 1/4 cup chopped fresh cilantro
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
Method
- 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.
Nutrition
Serving1gCalories410kcalCarbohydrates28gProtein31gFat19gSaturated Fat4gCholesterol115mgSodium600mgPotassium750mgFiber6gSugar18g