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Chickpea and Chicken Tagine

by Wendy Rowe from Eat Beautiful

This Chicken and Chickpea stew is inspired by the flavours and ingredients of a North African tagine and makes for the perfect midweek meal or relaxed weekend dinner.

From the book

Wendy Rowe

Introduction

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.

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Ingredients

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

Method

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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From the book: Eat Beautiful

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