Tagine Chicken and Chickpeas

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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!

Yum!

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

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