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Categories:
extra-virgin olive oil chicken salt onion garlic red bell pepper ground cumin Spanish smoked paprika chicken stock tomato paste cayenne chickpeas lemon cilantro
Viewed: 50 - Published at: 3 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
- Salt and freshly ground black pepper
- 1 cup chopped onion
- 3 cloves garlic, sliced thinly
- 1 red bell pepper, cored, seeded, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon Spanish smoked paprika
- 1/2 cup chicken stock
- 1 tablespoon tomato paste
- Large pinch cayenne, or to taste
- 23 cups cooked chickpeas, rinsed if canned
- Juice of 1/2 lemon
- 1 tablespoon minced cilantro leaves
Method
- Place tagine base on stovetop, add oil and turn heat to medium.
- Dry chicken pieces, place on tagine base and saute until lightly browned on both sides.
- Remove to a platter and season with salt and pepper.
- Lower heat and add onion and garlic.
- Saute until starting to soften, add diced pepper and saute a few minutes longer.
- Stir in cumin and paprika.
- Add stock and stir.
- Stir in tomato paste and cayenne to taste.
- Mixture should be somewhat spicy.
- Return chicken to tagine, baste with sauce and add chickpeas and lemon juice.
- Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through.
- Taste sauce and add salt and pepper if needed.
- Scatter cilantro over top.
- Serve from tagine.
