CHICKPEA TAGINE WITH CHICKEN AND APRICOTS
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
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
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Justin Maddra
[email protected]This tagine was a great way to use up some leftover chicken. The apricots added a nice sweetness and the chickpeas added some protein. I served it over rice and it was a delicious and easy meal. I would definitely recommend it.
madina motors
[email protected]I made this recipe last night and it was a huge success! The chicken was succulent and the apricots and chickpeas were a delicious addition. I served it with some quinoa and a side of sauteed spinach. My whole family loved it and I will definitely be
Esamisipho Hugo
[email protected]This tagine was easy to make and so flavorful. I used boneless, skinless chicken thighs and they turned out perfectly. The apricots and chickpeas added a nice sweetness and heartiness. I served it over couscous and it was a hit with my family.
Ibrahim Yahaya
[email protected]This recipe was absolutely delicious! The chicken was moist and flavorful, the apricots added a touch of sweetness, and the chickpeas were a great source of protein. I served it with some couscous and a side of steamed broccoli, and it was a perfect