Chicken and chickpea tagine


Dinner tonight, February 8, 2016
Great way to make a dinner that really just take care of its self. As i did not have a slow cooker here at the cottage, i used an ovenproof dutchoven. ill cover it with alu-foil and then the lid . I shoved it in the oven on 100ºC ( hot air oven ) for 7 hours.
8 servings

  • 1 ½ tablespoons canola oil
  • 8 (5-ounce) bone-in chicken thighs, skinned
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups chopped onion
  • ¼ cup finely chopped fresh garlic
  • 1 ¼ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground red pepper
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 ½ teaspoons honey
  • 1 (3-inch) cinnamon stick
  • cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, rinsed and drained
  • ¼ cup cilantro leaves
  • Lemon wedges

1) Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

Notes: serving size: 1 thigh and 2/3 cup chickpea mixture
Nutritional notes:
Calories per serving 255
Carbs per serving 26.6g

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