Best 6 Chicken And Chickpea Tagine Recipes

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Chicken and chickpea tagine is a delectable dish brimming with tantalizing flavors that will gratify your taste buds and transport you to the vibrant souks of North Africa. This hearty stew is a symphony of tender chicken, succulent chickpeas, and an aromatic medley of spices that paint a vibrant culinary tapestry. Immerse yourself in the warmth and richness of this classic tagine, a dish that celebrates the beautiful fusion of Moroccan and Mediterranean cuisines. Let us embark on a culinary journey to discover the secrets of crafting a divine chicken and chickpea tagine, a dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

CHICKEN AND CHICKPEA TAGINE



Chicken and Chickpea Tagine image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

  • Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
  • Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE



Chicken and Chickpea Tagine with Apricots and Harissa Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil
8 chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut*
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
1 1/2 cups canned diced tomatoes, drained (15-ounce can)
1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
3/4 cup dried apricots, sliced into half moons
Harissa Sauce, recipe follows
Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish
1/2 cup creme fraiche
1 tablespoon harissa**
Salt

Steps:

  • Preheat oven to 400 degrees F.
  • Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
  • Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
  • Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS



Chickpea Tagine With Chicken and Apricots image

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.

Provided by Mark Bittman

Categories     dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt
freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish

Steps:

  • Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
  • Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
  • Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE image

Categories     Soup/Stew     Chicken     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 24

6 boneless skinless chicken breasts, chopped into large chunks
2 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
OPTIONAL
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well. Pour the above tomato,onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pita bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta. Note: Preserved lemons make a great addition, add them when you add the apricots and carrots.

CHICKEN AND CHICKPEA TAGINE



CHICKEN AND CHICKPEA TAGINE image

Categories     Soup/Stew     Chicken     Simmer

Yield 4 servings

Number Of Ingredients 18

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

  • Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.

Tips:

- Use high-quality ingredients for the best flavor. Look for fresh vegetables, plump chickpeas, and flavorful chicken. - Don't be afraid to adjust the spices to your taste. If you like it spicy, add more cayenne pepper or harissa. If you prefer a milder flavor, use less. - Serve the tagine with couscous, rice, or flatbread for a complete meal. - Garnish the tagine with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

Chicken and chickpea tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful broth, tender chicken, and hearty chickpeas, this tagine is sure to be a hit with the whole family.

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