Chicken Tagine with Chickpeas and Blueberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 pound bone in or boneless chicken chunks
  • 1 large potato, cut into 1 inch chunks
Marinade
  • 1 tbsp ginger grated
  • 10 cloves garlic chopped
  • 1 tbsp white vinegar
  • 2 tbsp lemon juice
  • 1 tbsp paprika
  • 1 tsp cumin powder
  • 1 tsp spicy cayenne pepper
  • ½ cup finely chopped cilantro
  • Salt and pepper
  • 2 tbsp olive oil
Tagine
  • 3 tbsp olive oil
  • 1 large onion, thinly sliced or finely diced
  • 10 grape tomatoes or 1 large vine tomato, diced in large chunks
  • ¼ cup dried blueberries or if you prefer apricots or mangoes, go ahead and use it
  • 1 can, chickpeas, to add in the end
Instructions
  1. In a bowl add the chicken and potatoes along with all the ingredients for the marinade. Massage and mix it really well. Cover and marinate for an hour or overnight.
  2. You can cook in a tagine or a heavy bottomed pan. I am cooking this in a tagine.
  3. Keep the tagine over a pan or a cast iron pan on high heat.
  4. Add the the oil, top it with the onions in an even layer. Top that with the marinated chicken. Add the tomatoes, blueberries and top it off with the lid.
  5. After about 10 minutes reduce the heat to a medium and cook for another 40 minutes. With caution open the lid and mix chicken. Add the chickpeas at this point. If you want a drier chicken tagine, uncover and cook until desired consistency. If you prefer a watery tagine, cover for another 10 minutes, let cook and turn off the heat. Let it sit for atleast 10 minutes before you serve so the flavor mold together well.
  6. Serve with some Moroccon rice, or vermicelli rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2022/02/08/chicken-tagine/