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Ginger Chicken With Chickpeas (Moroccan Tagine) Recipe

Ginger Chicken With Chickpeas (Moroccan Tagine) Recipe

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Ginger Chicken With Chickpeas (Moroccan Tagine)

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Ingredients:

Serving

1/2-1 lb dried garbanzo beans
2 -3 lbs skinless chicken
1 tsp black pepper
3/4 tsp ginger
1/2 tsp salt
3 medium garlic cloves, crushed
2 tbsp olive oil
1 tbsp lemon juice
2 medium garlic cloves
1 tsp turmeric
1 tsp salt
1/4 tsp ginger
1/2 onion, chopped
1/4 cup parsley, finely chopped
1 cinnamon stick
3 -4 tbsp sweet butter
2 tbsp cornstarch

Directions:

Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
To serve, place chicken into a deep dish & cover with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	819.13 Kcal (3430 kJ)
Calories from fat	373.93 Kcal
		% Daily Value*
Total Fat	41.55g	64%
Cholesterol	272.1mg	91%
Sodium	3093.84mg	129%
Potassium	1227mg	26%
Total Carbs	67.05g	22%
Sugars	13.9g	56%
Dietary Fiber	12.25g	49%
Protein	45.21g	90%
Vitamin C	9.8mg	16%
Iron	15.9mg	88%
Calcium	318.1mg	32%

Amount Per 100 g
Calories	245.44 Kcal (1028 kJ)
Calories from fat	112.05 Kcal
		% Daily Value*
Total Fat	12.45g	64%
Cholesterol	81.53mg	91%
Sodium	927.04mg	129%
Potassium	367.66mg	26%
Total Carbs	20.09g	22%
Sugars	4.16g	56%
Dietary Fiber	3.67g	49%
Protein	13.55g	90%
Vitamin C	2.9mg	16%
Iron	4.8mg	88%
Calcium	95.3mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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