A tagine is a Moroccan ceramic pot used to cook in the oven. I’m sure back in the day it was a clay oven or a fire side or something but today I will be using a regular oven!
I started by seasoning some chicken and browning a bit on the stove. Preheat to 350.
Using dark meat is preferable but you can also use chicken breast, I would leave it on the bone.
Meanwhile, season the chickpeas. I added some flat leaf thyme and parsley I had growing outside.
I also had half an onion hanging around in the fridge and stuck that in there too.
Cover and bake for an hour.
It came out perfectly cooked!
Give it a try!
If you don’t have a pan like this, used a covered baking dish. If you don’t like spicy, leave out the cayenne.
Here I used:
Spice mixture divided half on chicken before frying and half on top of chickpeas:
1 tsp each: allspice, coriander, paprika, cardamom, cayenne (optional), black pepper
4-6 chicken legs or thighs or 2 large breast with the bone
1 lb chickpeas canned (or if raw you’ll boil them in sated water for about an hour or two until soft. Soak overnight if possible)
Fresh herbs or 1 tsp dried thyme and parsley
1/4 cup dried craisons, raisins, cherries, dates OR apricots