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Chicken & Chickpea Tagine
Chicken & Chickpea Tagine
6 Reviews
From: EatingWell Magazine, November/December 1996
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
- By: Kate Hays
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 teaspoons extra-virgin olive oil, divided
- 8 bone-in chicken thighs, (about 3 pounds), skin and visible fat removed
- Salt & freshly ground pepper, to taste
- 2 onions, sliced
- 1 tablespoon ground cumin
- 1 teaspoon saffron threads, crumbled
- 4 cinnamon sticks
- 1½ pounds sweet potatoes, (about 3), peeled and diced
- 2 14-ounce cans recipe-ready tomatoes, 1 drained
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 cup orange juice
- ¼ cup honey
- 1½ cups pitted prunes
- Harissa, (North African hot pepper paste) to taste
Preparation
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Active
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Ready In
- Heat 1 teaspoon of the oil in a 6- to 8-quart Dutch oven or soup pot over medium-high heat. Season chicken with salt and pepper, add to the pot and brown on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.
- Wipe any fat from the pot. Add the remaining 1 teaspoon oil and onions and cook, stirring, until softened, about 5 minutes. If necessary, add 1 to 2 tablespoons of water to prevent scorching. Add cumin, saffron and cinnamon sticks; cook, stirring, until fragrant, about 30 seconds. Stir in sweet potatoes, tomatoes, chickpeas, orange juice and honey; bring to a simmer.
- Return the chicken pieces to the pot, pressing them down into the vegetables. Return to a simmer, reduce the heat to medium-low, cover and simmer, stirring occasionally for 30 minutes.
- Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate up to 3 days in advance or freeze for up to 1 month.
- Ingredient note: Harissa, a fiery Tunisian chile paste, is available at specialty-food stores or at amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chili-garlic sauce for it.
- Per serving: 360 calories; 8 g fat(2 g sat); 7 g fiber; 55 g carbohydrates; 19 g protein; 23 mcg folate; 50 mg cholesterol; 29 g sugars; 10,757 IU vitamin A; 36 mg vitamin C; 68 mg calcium; 4 mg iron; 285 mg sodium; 863 mg potassium
- Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (60% dv), Iron (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 1 starch, 1½ fruit, ½ other carbohydrate, 1½ vegetable
Reviews 6
October 05, 2010
By: EatingWell User
This is an excellent recipe for company when you want to present something interesting, but not too exotic or extremely spicy. Nice flavors. I did add some chipotle pepper powder because I thought it would blend nicely, which it did. I also waited to add the sweet potato until the chicken had cooked for 15 minutes or so, since the first time I made this the sweet potato disintegrated because it was done before everything else.
Louise
April 17, 2010
By: EatingWell User
Yum! Used butternut squash instead of potato which added more character and sliced chicken breast instead of thighs. What a great taste - the leftovers just got better and better!
January 18, 2010
By: EatingWell User
I made this dish for my fire crew thinking it might be different and boy was I right. I felt that this dish contained too much saffron, it probably could have been cut in half. It overpowered the rest of the dish. I did sprinkle a little bit of cilantro over the top and that helped mellow the taste. It is very authentic that's for sure.
January 17, 2010
By: EatingWell User
I absolutely loved this recipe! The Harissa sauce makes a big difference in the flavor. I made this for my folks, who don't like their food too spicy...so I added just a little bit of Harissa to the main tagine for flavor (about a teaspoon or so). Then I served the Harissa on the side, so my husband and I (who like spicy food) could get a richer, spicier effect.
January 10, 2010
By: EatingWell User
Loved this! I used butternut squash instead of sweet potatoes so they held together a bit better. It was unusually sweet and unique! Also served it over couscous.
October 27, 2009
By: EatingWell User
This is simple and delicious. I'm not a spicy food fan, so just used a pinch of cayenne. I diced the sweet potatoes to approximately the same size as the chickpeas and they were perfectly cooked by the time the chicken was done. Next time I will cut the prunes in half or quarters so they look better with the other ingredients, and are easier to eat. Served over couscous, it needs a few sprigs of cilantro on top to add vivid color.
