Moroccan Chickpea and Chicken Tagine





20 min


3 hr 20 min


Like 19


  • 1/2 tsp ‏Saffron threads
  • 125 ml (1/2 cup) ‏Boiling water
  • 1/2 cup ‏Chopped fresh coriander
  • 1/2 cup ‏Chopped fresh continental parsley
  • 1/2 cup ‏Chopped fresh mint
  • 1 tsp ‏Turmeric
  • 1/2 tsp ‏Garam masala
  • 1/2 tsp ‏Cayenne pepper
  • 6 (900 grams) ‏Chicken thigh fillets, halved lengthways
  • 300 grams ‏Sweet potato (kumara), unpeeled, cut into 4 cm pieces
  • 400 grams ‏Can chickpeas, rinsed, drained
  • ‏Fresh coriander sprigs, to serve
  • ‏Fresh mint leaves, to serve
  1. Place the saffron threads in a small heatproof jug. Pour over the boiling water and set aside for 20 minutes to infuse.
  2. Combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
  3. Add the sweet potato to the chicken mixture and stir to combine. Transfer to a 1 litre (4-cup) capacity flameproof tagine. Cover and cook over low heat for 45 minutes or until the chicken is cooked through. Remove from heat.
  4. Add the chickpeas. Cover and set aside for 10 minutes or until the chickpeas are heated through.
  5. Top with the coriander sprigs and mint leaves.

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