How to make Chicken and Chickpea Tagine -
This delicious Moroccan chicken and chickpea dish is a winner.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken legs (चिकन टंगड़ी), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Moroccan
Course : Main Course Chicken
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For more recipes related to Chicken and Chickpea Tagine checkout Steamed Ginger Chicken With Asian Greens, Chicken Cau Cau, Chicken and Dumplings Gravy, Chicken In Creamy Lemon Sauce . You can also find more Main Course Chicken recipes like Dhaniya Chicken Lemon ‘N Garlic Grilled Chicken Chicken Tagine With Chickpeas And Mint Pressure Cooked Dal Murgh
Chicken and Chickpea Tagine Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken and Chickpea Tagine Recipe
Chicken legs skinned and halved 3
Chickpeas (kabuli chana) soaked overnight and boiled 2 cups
Salt to taste
Black peppercorns crushed 1 teaspoon
Oil 3 tablespoons + 1 teaspoon
Onions finely chopped 3 medium
Garlic finely chopped 3 tablespoons
Cumin powder 2 teaspoons
Coriander powder 1 teaspoon
Paprika powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Ginger paste 1 teaspoon
Chicken stock 3 cups
Dried apricots finely chopped 1/4 cup
Lemon juice 1 teaspoon
Cinnamon 2 inch sticks
Fresh coriander leaves 1/4 cup
Lemon wedges for garnish
Method
Step 1
Put chicken pieces in a bowl, add salt and crushed peppercorns and rub all over the chicken.
Step 2
Heat three tablespoons oil in a non-stick pan, add the chicken pieces and sauté till lightly browned on all the sides. Drain and set aside in a bowl.
Step 3
Add the remaining oil to the same pan, add onions and garlic and sauté till lightly browned. Add cumin powder, coriander powder, paprika powder, turmeric powder and ginger paste and continue to sauté for two to three minutes.
Step 4
Add the chicken pieces and mix well. Add salt and chicken stock and cook on low heat till the chicken is completely cooked.
Step 5
Add chickpeas, apricots and cinnamon and mix well. Cook till the gravy thickens. Add lemon juice and mix well. Remove from heat.
Step 6
Add coriander leaves and mix well.
Step 7
Transfer into a serving bowl, garnish with lemon wedges and serve hot.
Nutrition Info
Calories : 2496 Kcal
Carbohydrates : 278.5 gm
Protein : 172.9 gm
Fat : 77 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
