Chicken and Chickpea Tagine

Ingredients

• Ghee

  Simply Ghee

  1 tsp or 5g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Nutmeg

  Spices, ground

  0.02 tbsp or 0.1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tomatoes

  Whole, canned

  2 cup or 484g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  4 cup or 960g

• Raisins

  Dried Fruit - Dole

  ½ cup or 80g

• Vanilla Bean

  Slow Churned Light Ice Cream Flavors - Dreyer's

  2g

• Chicken thigh

  Broilers or fryers, meat only, raw

  8 thigh, bone and skin removed (yield from or 328g

• Fresh cilantro

  Coriander leaves, raw

  40g

Directions

1. Put ghee in a large skillet or casserole, which can be covered later, and turn heat to medium high. When ghee melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
3. Recipe by: Mark Bittman (source: https://cooking.nytimes.com/recipes/7794-chicken-and-chickpea-tagine?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1)

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