Chicken & Chickpea Tagine

Chicken & Chickpea Tagine

A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.

From EatingWell: November/December 1996
Yield: 8 servings, about 1 3/4 cup each
Active Time: 40
Total Time: 90


  1. 2 teaspoons extra-virgin olive oil, divided
  2. 8 bone-in chicken thighs, (about 3 pounds), skin and visible fat removed
  3. Salt & freshly ground pepper, to taste
  4. 2 onions, sliced
  5. 1 tablespoon ground cumin
  6. 1 teaspoon saffron threads, crumbled
  7. 4 cinnamon sticks
  8. 1 1/2 pounds sweet potatoes, (about 3), peeled and diced
  9. 2 14-ounce cans recipe-ready tomatoes, 1 drained
  10. 2 14-ounce cans chickpeas, drained and rinsed
  11. 1 cup orange juice
  12. 1/4 cup honey
  13. 1 1/2 cups pitted prunes
  14. Harissa, (North African hot pepper paste) to taste


  1. Heat 1 teaspoon of the oil in a 6- to 8-quart Dutch oven or soup pot over medium-high heat. Season chicken with salt and pepper, add to the pot and brown on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.
  2. Wipe any fat from the pot. Add the remaining 1 teaspoon oil and onions and cook, stirring, until softened, about 5 minutes. If necessary, add 1 to 2 tablespoons of water to prevent scorching. Add cumin, saffron and cinnamon sticks; cook, stirring, until fragrant, about 30 seconds. Stir in sweet potatoes, tomatoes, chickpeas, orange juice and honey; bring to a simmer.
  3. Return the chicken pieces to the pot, pressing them down into the vegetables. Return to a simmer, reduce the heat to medium-low, cover and simmer, stirring occasionally for 30 minutes.
  4. Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate up to 3 days in advance or freeze for up to 1 month.
  • Ingredient note: Harissa, a fiery Tunisian chile paste, is available at specialty-food stores or at Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chili-garlic sauce for it.


Nutrition Per Serving: 365 calories; 8 g fat (2 g sat, 3 g mono); 50 mg cholesterol; 56 g carbohydrates; 19 g protein; 7 g fiber; 258 mg sodium; 693 mg potassium.

Nutrition Bonus: Vitamin A (215% daily value),Vitamin C (62% dv), Potassium (20% dv), Iron (17% dv).

3 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fruit, 1/2 other carbohydrate, 1 1/2 vegetable