Moroccan Chicken with Tomatoes, Chickpeas and Mint
This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).
- 1 tablespoon olive oil
- 3 cups onion, thinly sliced
- 6 large garlic cloves, minced
- 1 tablespoon peeled ginger, minced
- 1 tablespoon Hungarian sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds, ground
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 1 cup water
- 2 cups diced tomatoes drained (28 ounce can)
- 2 cups canned garbanzo (chickpeas) beans, drained (two 15-ounce cans)
- 1/2 cup fresh cilantro stems, chopped
- 3 preserved lemons, thinly sliced (available at specialty markets)
- 2 tablespoons fresh lemon juice
- 8 chicken thighs with bones, skin removed
- 8 chicken drumsticks, skin removed
- ¼ cup chopped mint
- Heat oil in heavy large pot (preferably a Dutch oven) over medium heat. Add onion. Cover and cook until onion is beginning to become tender, about 5 minutes, stirring occasionally. Add garlic and ginger and continue to cook another 3 minutes. Do not let garlic or ginger turn brown. Add paprika and next 6 ingredients; stir 1 minute. Stir in water, tomatoes, garbanzo beans, cilantro, preserved lemons, and lemon juice. Bring to a boil.
- Sprinkle chicken with salt and pepper. Add to pot. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes more. Season with salt and pepper and more lemon juice, if desired. Sprinkle with mint.
- Serve over couscous, preferably tri-colored.
- Serves 4
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