Chicken & chickpea tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken & chickpea tagine.



Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.



Preparation Time 15 minutes

Cooking Time 35 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, coarsely chopped

2 garlic cloves, finely chopped

1 x 400g can diced tomatoes

500ml (2 cups) chicken stock

8 chicken thigh cutlets

165g (1 cup) dried apricots

3 tsp ground cumin

1 tsp ground cinnamon

Large pinch of saffron threads

1 x 400g can chickpeas, rinsed, drained

55g (1/3 cup) pitted black olives

3 tsp finely grated lemon rind

Fresh coriander sprigs, to serve

Cooked couscous, to serve

Lemon wedges, to serve



Method



1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.

2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.

3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.

4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.



Notes

Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.

For the kids: To make this dish kid friendly, simply omit the olives.



Source

Good Taste - July 2009, Page 100

Recipe by Gemma Luongo




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