Chicken tagine with chickpeas
A tagine is historically a dish from North Africa, and is the name given to the earthenware pot that the dish is cooked in. Because the domed or cone-shaped lid of the tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.
Moroccan tagines are savoury stews typically made with meat, poultry, or fish, along with spices and vegetables, and often fruit is added. The result is melt in the mouth meat or poultry which is tasty, warming, and proper feel good food.
To serve 4 you will need:
Olive oil
Three or four chicken fillets - cut into big, bite-sized pieces
One large onion - finely diced
One large clove of garlic - finely chopped
One tablespoon of tomato puree
A good squeeze or two of runny honey
Spices:
One heaped tablespoon rose harissa paste - I use the brand Belazu
A good pinch of black pepper
Half a teaspoon of coriander
Half a teaspoon turmeric
One teaspoon cinnamon
Two teaspoons sweet paprika
Two teaspoons cumin
You will also need:
One Knorr chicken stock cube dissolved in 200ml boiling water - OXO wont taste the same
One 400g canned of cherry tomatoes - use good quality ones or your sauce will not be half as nice
One 400 can of chickpeas - rinsed and drained
*Plus a handful of toasted flaked almonds and chopped coriander to serve along with some couscous.
How to do it:
Preheat the oven to 180C/350F or Gas 4
Heat up a glug or two of olive oil in a large frying pan or directly into your Tagine if it's flame-proof.
Add the onions and garlic and cook gently while stirring until the onions have softened but not coloured.
Now add the tomato puree and cook for a minute before adding the honey and spices listed above.
Add another glug of oil and throw in the chicken pieces. Turn for a couple of seconds to seal - don't let the chicken cook at the stage since it will cook when in the oven.
Pour in the stock and the tin of tomatoes including their juice - break up the tomatoes and then add the rinsed and drained chickpeas. Bring to the boil and then pop the lid on the tagine or casserole dish and put into the oven for about 45- 50 minutes, by which time the chicken should be cooked through (check), and of course piping hot.
Taste to check the seasoning and add more harissa or honey or whatever else you fancy it needs, if anything.
To serve: Sprinkle over the chopped coriander and toasted flaked almonds, and serve with some couscous.
My tagine is by Emile Henry and I highly recommend it since it can go on the stove top as well as into the oven. It can also be used on induction hobs with an induction disk. Mine is 35cm which is quite large but it is available in smaller sizes.
