Tagine of Chicken and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use all chicken thighs or all chicken breasts, if you prefer. This savory tagine blends paprika, ginger, and turmeric to season the chicken and sauce. Ingredients:
1 teaspoon hungarian sweet paprika |
1/2 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/4 teaspoon freshly ground black pepper |
1 pound skinless, boneless chicken breast halves |
1 pound skinless, boneless chicken thighs (about 4) |
1 tablespoon olive oil |
2 cups diced onion (about 2 medium) |
2 cups chopped seeded plum tomato (about 3) |
1/4 teaspoon salt |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
2 tablespoons chopped fresh cilantro |
Directions:
1. Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan. Add onion; sauté 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.
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