Organic Chicken Tagine with Chickpeas and Toasted Hazelnuts

My bother and sister-in-law gave me a tagine from Le Creuset for my birthday last month and I’ve wasted little time experimenting with it.  I plan on trying everything from traditional stew to tagine bread!

Unlike regular stoneware, the tagine has a unique cone-shaped lid that circulates moisture while slowly simmering ingredients.  The result is incredibly moist and tender meats and vegetables.

Organic Chicken Tagine with Chickpeas and Toasted Hazelnuts (adapted from The Kitchn)

  • 1-2 organic, free-range chicken breasts
  • 1/2 roughly chopped onion
  • 2 minced cloves garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 cup chicken stock
  • 1/4 cup chopped dried apricots (optional)
  • 1/2 tablespoon honey
  • 1 cup cooked quinoa or couscous
  • 1 tablespoon chopped toasted hazelnuts
  • 1 cup oven roasted chickpeas
  • 1 tablespoons chopped cilantro
  • Fresh ground salt and pepper

Warm a splash of olive oil in the tagine over medium-high heat and add the chicken breast.  Season with salt and pepper and sear for about 5 minutes, flipping once, until both sides are golden brown. Remove the chicken and set aside on a plate.  Add the onions to the pan and cook for about 10 minutes or until lightly browned and translucent. Stir in the garlic and cook for about 30 seconds, then add the ginger and spices and cook for another minute.  Add the cooked chicken, chicken stock and apricots (if using) and honey to the pan and bring to a boil, then reduce the heat to low. Season with salt and pepper to taste, cover the pan and cook for about 30 minutes or until the chicken is cooked through and the juices run clear.  Stir in the roasted chickpeas.

When plating, start with a bed of cooked quinoa or couscous and place the chicken on top.  Spoon on a generous amount of sauce with chickpeas and top with toasted hazelnuts and fresh cilantro.  Enjoy!


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