Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken and Chickpea Tagine
This recipe calls for fast-cooking boneless chicken thighs and a handful of fragrant spices, yielding the deep, rich flavors that are the hallmark of Moroccan tagines. Raisins (or dried apricots) add pops of sweetness to balance the savoriness and spice. Some of the cooking time is hands-off; while the stew simmers, you may wish to prepare some couscous or heat up flatbreads to serve alongside.
4 to 6
Servings
1 hour
25 minutes active
Ingredients
-
1
tablespoon ground cumin
-
2
teaspoons ground coriander
Directions
-
01In a small bowl, stir together the cumin, coriander, cinnamon and 1 teaspoon each salt and pepper. In a large bowl, toss the chicken with 4 teaspoons of the spice mix; set aside. Reserve the remaining spice mix for cooking the tagine.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
January 13, 2023
Great easy meal
Easy and tasty, went great with couscous. I only had one can of chickpeas but it was plenty. Apricots added some nice acidity
January 27, 2023
Easy meal but not quite to my taste
I think this recipe is fine but I prefer other styles of tagine especially ones that include preserved lemon.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
