Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
