CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS

Chicken Tagine With Peppers and Chickpeas image

Provided by Florence Fabricant

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

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
2/3 cups cooked chickpeas, rinsed if canned
Juice of 1/2 lemon
1 tablespoon minced cilantro leaves

Steps:

Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté 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.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams