Chicken & Chickpea Tagine


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Hooray for February half term! As soon as February half term is over you know that the daylight hours will start to get longer and life in the U.K. will start to improve. Here is my ever so tasty Chicken and Chickpea Tagine. Perfect for that Friday Spice fix. Enjoy!

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Serves 4-6⠀⠀⠀⠀

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INGREDIENTS

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1kg skinless boneless Chicken thighs chopped into chunks ⠀⠀⠀

1 tin chickpeas - drained ⠀

1 tin tomatoes or passata⠀⠀

2 onions finely chopped ⠀⠀⠀⠀

4 cloves garlic crushed ⠀⠀⠀⠀

2 tablespoons Belazu’s Rose Harissa paste⠀⠀⠀⠀⠀⠀⠀⠀

2 tablespoons sultanas / dried apricots-chopped ⠀⠀⠀⠀⠀⠀⠀⠀

2 teaspoons honey ⠀⠀⠀⠀

2 tablespoons pomegranate seeds for garnish

Fresh coriander to serve ⠀⠀⠀⠀

Salt & Pepper ⠀⠀⠀⠀



METHOD

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Sauté the onions in a little oil for 5-10 minutes. Add the seasoned chicken, garlic and harissa paste and thoroughly stir coating the chicken. Fry on a medium heat for 5 minutes. ⠀⠀⠀⠀

Now add the chickpeas, sultanas, honey and tin of tomatoes and stir. Simmer on a low heat for 1-1 & a half hours until the chicken is tender. Sprinkle with pomegranate seeds. ⠀⠀⠀⠀

Serve with rice, couscous or quinoa.⠀⠀⠀⠀

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