Moroccan Chicken and Chickpea Tagine

Moroccan Chicken and Chickpea Tagine





20 min


1 hr


Like 13


  • 6 ‏Chicken Thighs, halved lengthways
  • 1/2 teaspoon (tsp) ‏Saffron strands
  • 1/2 cup ‏Parsley (Fresh), chopped
  • 1/2 cup ‏Boiling Water
  • 1 Teaspoon (tsp) ‏Turmeric
  • 1/2 cup ‏Coriander (Fresh), chopped
  • 1/2 Teaspoon (tsp) ‏Garam Masala
  • 1/2 Teaspoon (tsp) ‏Cayenne Pepper
  • 1/2 Teaspoon (tsp) ‏Mint (Fresh), chopped
  • To Serve ‏Coriander sprigs
  • 300 grams ‏Sweet Potato, cut into 4cm pieces
  • 400 grams ‏Chickpeas (Can), rinsed and drained
  • To Serve ‏Mint Leaves
  1. Cover the saffron strands with boiling water and let it infuse its flavors.
  2. In a bowl, combine the mint, coriander, turmeric, parsley, garam masala, saffron mixture, cayenne pepper and chicken.
  3. Cover with cling film (plastic wrap) and place in the fridge it for 3 hours or overnight.
  4. Add sweet potato to that mix and combine using a wooden spoon.
  5. Pour that mix into a tagine and cover with lid.
  6. Cook on low heat until the chicken is tender or for 45 minutes.
  7. Throw in the chickpeas and again cover. Cook for another 10 minutes.
  8. Garnish with coriander and mint and serve hot.

Recipe By


Share & Print

100 0 100 13

No Comments

Leave a Reply