I am not often fortunate enough to spend an entire Saturday at home. I usually have a few errands to run, the type that you think should only take about an hour and then ends up taking half the day, or we have family and friends over, which is off course a whole different story.
The past Saturday, however, I made the best of my time and prepared this chicken and chickpea tagine. As I’m not a huge fan of tomato, I was a little nervous about the end product. The tomato is not overwhelming at all and assist with the delicious sauce that drenches the couscous, making the time spend on this dish worth it.
8 pieces of chicken (I used thighs)
2 chopped onions
3 teaspoons garlic
1 teaspoon ginger
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 tablespoons lemon juice
400 g chickpeas
400 g chopped tomatoes
1 diced carrot
1 chopped yellow pepper
5 chopped baby marrows
1 cup chicken stock
1. Fry the onions and garlic in a splash of oil in the base of your tagine. As soon as the onions are transparent, brown the chicken. No need to cook the chicken all the way through.
2. Mix in the ginger, coriander, cumin, cayenne pepper, cinnamon and lemon juice.
3. Add the carrot, yellow pepper and baby marrows. Fry for about 5 minutes.
4. Add the chicken stock and cover the tagine. Let it simmer for about one hour on a low temperature.
5. Mix in the chickpeas and tomatoes, cover the tagine and let it simmer for 2 to 3 hours.
6. Serve with couscous or Asian rice.