Chickpea and Chicken Tagine

This Chicken and Chickpea Tagine makes for the perfect midweek meal or relaxed weekend dinner. Packed with North African flavours, this dish will certainly shake up your midweek routine.

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Chickpeas weren’t a food that I grew up with; I was introduced
to them when I was in North Africa in my early twenties. They
are a great, inexpensive alternative to traditional carbs. All the
flavours and textures meld together, offset by the spices and
the sweetness of the dried fruits.

Serves 2


4 skinless and boneless chicken thighs, diced
1 medium onion, chopped
1 cinnamon stick
A few strands of saffron
175g tinned chickpeas, drained and rinsed
1 large yellow pepper
1 large red pepper
1 tbsp olive oil
4 dried apricots, chopped
small handful of fresh flat-leaf parsley, chopped
1-2 lemons, juice
Sea salt and black pepper


1. Add the chicken pieces to a large saucepan with the onion,
cinnamon stick, saffron and chickpeas.

2. Pour in water to cover by 2–3cm, then bring to the boil. Once boiling, cover the pan with a lid and reduce the heat.
Leave to simmer gently for 1 hour.

3. Meanwhile, preheat the oven to 210°C/190°C fan.

4. Place the peppers on a baking tray, drizzle with oil and roast
in the oven for about 25 minutes or until tender.

5. Once cooked, cut the peppers into small pieces, removing
the stalks and seeds.

6. When it has been simmering for 1 hour, stir in the peppers
and the apricots. Cook for 40 minutes.

7. Season to taste, then sprinkle with parsley, squeeze over
the lemon juice and serve immediately.

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