Name: Chicken and Chickpea Tagine
Ingredients: 2 tsp ground corriander; 2 tsp ground cumin; 2 tsp tumeric; 1 tsp cinnamon; 1 tsp kosher salt; 1 tsp black pepper; 1/2 tsp aleppo pepper; 1 15 oz can chickpeas; 1 28 oz can diced tomato, drained; 2 tbs butter; 2 tbs olive oil; 4 cloves garlic, minced; 1 inch ginger, minced; 1 medium white onion, sliced; 1/2 cup chopped dates; 2 carrots julienned; 1 chicken breast, sliced in thirds; 4 chicken thighs, cut in half

WARNING WIP.

I got a tagine and made something random, because I had no idea what i was doing with it. Based on that experiment (which wasn’t strictly bad, just not great,) this will be what i think will be an improved version of that something.

Watch this space for the next update.

Serves 4, takes 2 hours so not for weeknights.

On the first try, i didn’t brown the chicken well enough. That was a bad call on my behalf. I also overestimated how much my tagine could hold, so i had to scale back on the fly which isn’t fun. I also added carrots to this version and dialed back the dates a bit. I’m worried that the two together will add up to too much sweet, but we’ll see.

Mise en Place

Spices

2 tspground corriander
2 tspground cumin
2 tsptumeric
1 tspcinnamon
1 tspkosher salt
1 tspblack pepper
1/2 tspaleppo pepper

Staples

1 15 oz canchickpeas
1 28 oz candiced tomato, drained
2 tbsbutter
2 tbsolive oil

Veggies

4 clovesgarlic, minced
1 inchginger, minced
1 mediumwhite onion, sliced
1/2 cupchopped dates
2 carrotsjulienned

Meats

1chicken breast, sliced in thirds
4chicken thighs, cut in half

Directions

mix spices, salt, and pepper together in a bowl. set aside

Heat tagine over medium heat

melt butter and olive oil, brown chicken a couple minutes per side, evac

cook onions and carrots with a little salt till slightly soft, 5-7 minutes

add garlic and ginger, cook 1 minute

add in spices, mix well, cook 1 minute

add in dates, tomato, chickpeas cook 1 minute

add in chicken, kill heat, cover and put in oven

bake 60 minutes

at 60 minutes, take the chickens temp. thighs should be 160-165.

once done, rest 15 minutes

stir and serve