Chicken and Chickpea Tagine

Chicken and Chickpea Tagine

I’ve really got into Moroccan cuisine recently, couscous has become a staple in my diet and I adore harissa, especially the Belazu Rose one but I’d never made a tagine. So last week I went for it, I read about a hundred recipes and chopped and changed them about until I found something that I liked the sound but was still pretty authentic (I hope!). I also had a go at making it as healthy as I could and it comes in at just 306 calories! This is best just served with couscous or a delicious flatbread or just by itself!

Ingredients – Serves 4

Tablespoon of Olive Oil

1 Large Red Onion, thinly sliced

2 Large Peppers, thinly sliced

2 Garlic Cloves, chopped or minced

¼ Teaspoon Nutmeg

½ Teaspoon Ground Cinnamon

1 Teaspoon Ground Ginger

2 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 Teaspoon Cayenne Pepper

Large Pinch of Chilli Flakes (If you like it hot!)

2 400g Tins of Chopped Tomatoes

1 400g Tin of Chickpeas, drained and rinsed

50g Dried Apricots, chopped

200 ml of Chicken Stock

4 Large Chicken Breasts, chopped in chunks

Small Bunch of Fresh Coriander, chopped

Method – Takes 50-60 minutes

  1. Heat the oil on a medium heat in a large pan or wok, fry the onion and peppers until they soften and start to turn brown, add the garlic and fry for a further minute.

Chiken an Chickpea tagine

  1. Add the spices to the pan and toast for a minute, add the tinned tomatoes, chickpeas and dried apricots to the pan along with the chicken stock.

Chicken and Chickpea Tagine Recipe

  1. Add the chopped chicken breast and stir to combine, turn to a simmering heat and leave to cook for 30-40 minutes stirring occasionally.

How to Prepare Chicken and Chickpea Tagine

  1. When the tagine has thicken up to your liking, taste and season with salt and pepper and more chilli if you fancy! Add the chopped coriander and stir to combine. Serve!

Chicken and Chickpea Tagine Preparation

Chicken &Chickpea Tagine
Chicken and Chickpea Tagine