Tagine of Chicken and Chickpeas

Randy Mayor
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 363
Caloriesfromfat 24 %
Fat 9.7 g
Satfat 1.6 g
Monofat 4.5 g
Polyfat 2.6 g
Protein 44.9 g
Carbohydrate 23 g
Fiber 5.9 g
Cholesterol 123 mg
Iron 3.6 mg
Sodium 646 mg
Calcium 70 mg

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

Preparation

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.

Note:

Kitty Morse,

May 2006