Moroccan chicken & chickpea tagine

Name: Moroccan chicken & chickpea tagine
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 4 skinless boneless chicken thighs, cut into chunks; 2 skinless chicken breasts, cut into chunks; 2 tbsp olive oil; 1½ tsp ground cumin; 1 tsp turmeric; 2 garlic cloves, finely chopped; 2 onions, finely sliced; 300 ml/10½ fl oz/scant 1¼ cups Vegetable Stock; 400 g/14 oz/scant 1⅔ cups canned chopped tomatoes; 80 g/2¾ oz/scant ⅔ cup raisins; 250 g/9 oz/1⅓ cups couscous; 1 kaffir lime leaf; 200 g/7 oz/scant 1 cup dried chickpeas, soaked overnight, then drained; 1 tsp peeled and grated root ginger; 1 tbsp smoked paprika

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

North African-style recipes often feature sweet and savoury combinations, as does this Moroccan-inspired dish. If you don’t have a Moroccan tagine - the distinctive conical Middle Eastern cooking pot - use any flameproof casserole dish.

Ingredients

2 tbsp olive oil
2 skinless chicken breasts, cut into chunks
4 skinless boneless chicken thighs

Africa
Morocco
North Africa
Mediterranean

Method

Heat the oil in a tagine or flameproof casserole dish. Add the chicken and fry until just coloured on all sides, then remove from the dish, using a slotted spoon.

Add the onions and garlic to the dish and fry for about 3 minutes until softened, then stir in the spices and fry for 1-2 minutes until well blended. Stir in the chickpeas, raisins, tomatoes and lime leaf and return the chicke