Chicken Tagine with Chickpeas and Dried Fruit
- Yield: servings
Ingredients
- 2-- onions, halved and sliced into moons
- 2-- carrots, chopped
- 3pounds chicken thighs, boneless, cut into chunks
- 1/2cup raisins
- 1/2cup dried apricots
- 3cloves of garlic, chopped
- 1can of chickpeas, undrained
- 2cans of chicken broth
- 8ounces Tomato Paste
- -- Juice of 1 lemon, plus 1/2 teaspoon grated peel
- 1tablespoon fresh grated ginger
- 1/2teaspoon cinnamon
- 2teaspoons cumin
- 1box of instant plain couscous, prepared to box directions
- 1/2cup pine nuts
- 2tablespoons vegetable oil
- -- Salt and pepper to taste
Instructions
- Saute carrots, chicken and onion in oil until vegetables are soft and chicken is cooked through. Add to large stock pot with chickpeas, lemon juice and peel, garlic, ginger, cinnamon, cumin, chicken broth, apricots and raisins and tomato paste. (You may want to mix a little of the broth with tomato paste to thin it a little prior to adding it.). Salt and pepper to taste. When serving, add some couscous to each bowl and sprinkle pine nuts on top.