Chickpea and Chicken Tagine
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.
|4||skinless and boneless chicken thighs, diced|
|1||medium onion, chopped|
|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|
|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.