CHICKEN TAGINE WITH CHICKPEAS
4 to 6 servings
A tagine (also spelled tajine) is an earthenware cooking vessel with a conical lid that is used in Moroccan cuisine to make savory braised dishes like this one. For another take on this, see Couscous with Chicken, Lemon, and Olives.
Remove the skin and pat dry:
- 3 ½ to 4 ½ pounds bone-in chicken parts
Heat in a large skillet or Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil or Clarified Butter
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Add to the fat in the pan:
- 1 large onion, sliced
Cook, stirring, until softened, 6 to 8 minutes. Stir in:
- One 15-ounce can chickpeas, drained and rinsed
- 1 cup water or chicken stock or broth
- 1 medium preserved lemon, pulp discarded, rind thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- (½ teaspoon saffron threads)
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ⅛ to ¼ teaspoon cayenne pepper, to taste
Return the chicken to the pan, skin side up. Bring to a boil, then reduce the heat to a simmer, cover tightly, and cook until the internal temperature of breast pieces reaches 160°F, 25 to 30 minutes, and thighs and drumsticks reach 175°F, about 10 minutes more. (If necessary, transfer breast pieces to a plate and return to the pan when the thighs and drumsticks are done.) Take off the heat and sprinkle with:
- ½ cup chopped parsley, cilantro, or a combination
Taste the sauce and, if needed, season with more:
- Salt and black pepper
Serve with:
- Cooked white rice or couscous