Chicken Tagine with Chickpeas
Ingredients
- Ingredients
- 100 grams cooked chickpeas (or canned)
- 1 chicken (about 1.2 kg)
- ½ tsp ground paprika
- ½ tsp ground Cumin
- freshly ground black peppers
- salt
- 1 yellow onion
- 4 Tbsps clarified butter
- 2 Tbsps olive oil
- 1 generous pinch Saffron
- 500 milliliters Chicken broth
- 4 Tbsps chopped parsley
- 2 Tbsps chopped Coriander
- 150 grams Long grain rice
- 1 lemon
Preparation steps
Rinse the chicken, pat dry, and cut into serving pieces. Combine the paprika, cumin, a generous amount of pepper, and 1 teaspoon salt. Rub this into the chicken parts and leave to rest for 2 hours. Cover and let rest in the refrigerator.
Peel the onion and slice into thin rings.
In a tagine or a large deep frying pan, heat butter and oil over medium heat. Add the chicken pieces and sear. Add the onion rings and sauté briefly. Reduce the heat. Add the saffron, chickpeas, and 200 ml (about 3/4 cup) broth. Cover the pan and braise over low heat for 45 to 60 minutes. Just before the end of cooking time, stir in the herbs to taste.
Cook the rice in 300 ml (about 1 1/4 cups) chicken broth. Keep warm in a low oven.
To serve, make a bed of rice on warmed plates, top with the chicken, vegetables, chickpeas, and sauce. Garnish with lemon wedges and some parsley. Accompany with bread if desired.
