Chicken Tagine with Chickpeas and Fresh Figs
Ingredients
The base
-
3
tablespoons
olive oil
-
3
large
onions
-
1
kg
chicken thighs or legs
-
4
cloves
garlic
-
1
teaspoon
turmeric
-
1
teaspoon
ground ginger
-
¾
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
150
ml
vegetable or chicken stock
The additions
-
1
400g can
chickpeas
-
500
g
ripe figs
-
to taste
fresh coriander
Instructions
- Heat olive oil in a large saucepan over medium heat and add sliced onions, cooking until soft.
- Add garlic, turmeric, ginger, salt, and black pepper to the onions and cook for 5 minutes.
- Place chicken in the saucepan and pour in the stock, then reduce heat and cover to simmer for about 45 minutes.
- Stir in chickpeas and fig pieces, then simmer until chicken is fully cooked, about 15 to 20 minutes.
- If the mixture dries out, add a couple of tablespoons of water as needed.
- Garnish with chopped coriander and serve with crusty bread, rice, or couscous.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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