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Moroccan chicken & chickpea tagine
Moroccan chicken & chickpea tagine
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Create a flavorful and tender chicken tagine bursting with exotic aromas.
Ingredients:
  • 1/2 tsp saffron threads
  • 125ml (1/2 cup) boiling water
  • 125.00 ml chopped fresh coriander
  • 125.00 ml chopped fresh continental parsley
  • 125.00 ml chopped fresh mint
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 6 (about 900g) chicken thigh fillets, halved lengthways
  • 300g sweet potato (kumara), unpeeled, cut into 4cm pieces
  • 400g can chickpeas, rinsed, drained
  • Fresh coriander sprigs, to serve
  • Fresh mint leaves, to serve
Instructions:
  • Infuse saffron threads in boiling water in a small heatproof jug for 20 minutes.
  • Mix together the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture, and chicken in a large glass or ceramic bowl. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld together.
  • Combine the sweet potato with the chicken mixture, then transfer everything to a 1L (4-cup) flameproof tagine. Cook covered on low heat for 45 minutes until the chicken is cooked through. Remove from heat, stir in the chickpeas, cover, and let sit for 10 minutes until heated through. Finish by garnishing with coriander sprigs and mint leaves before serving.

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