Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe

Name: Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 large or two medium yellow onions (about 1 pound; 450g), thinly sliced; 6 medium garlic cloves, smashed; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; Pinch saffron (optional); Kosher salt and freshly ground black pepper; 4 whole chicken legs (about 3 pounds; 1.3kg total), split into drumsticks and thighs; 6 ounces (170g) dried figs (about 25 figs); 1/2 cup shelled roasted pistachios (about 2 1/2 ounces; 70g); 1 1/2 cups (9 ounces; 255g) cooked and drained chickpeas or one drained 15-ounce can chickpeas; Picked leaves of fresh herbs like mint, cilantro, and/or parsley, for garnish; Cooked long grain rice or couscous, for serving

Instructions

Cook:1h 15min

This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.

Updated at: Wed, 11 Dec 2024 09:26:32 GMT