Chicken And Chickpea Tagine


  • 2 tablespoons corn or canola oil
  • 2 tablespoons butter
  • 1 large onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • Salt
  • Pinch nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • Pinch cayenne
  • 1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
  • 4 cups chickpeas (canned are fine; drain and rinse first)
  • ½ cup raisins or chopped pitted dates
  • ½ vanilla bean
  • 8 chicken thighs, or 4 leg-thigh pieces, cut in two
  • Chopped cilantro or parsley leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      899 calories; 47 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 12 grams polyunsaturated fat; 74 grams carbohydrates; 18 grams dietary fiber; 24 grams sugars; 46 grams protein; 181 milligrams cholesterol; 822 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter 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.

1 hour

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