Transport yourself to Morocco with the tantalizing aromas and vibrant flavors of Chicken Tagine!
This dish is a culinary adventure, blending tender chicken with fragrant spices and sweet vegetables for an unforgettable taste.
Get ready to embark on a journey to your kitchen, where you will create a masterpiece that is both easy to do and packed with flavor!
Ingredients
Okay, so we're diving into the stuff that'll make this rice taste awesome—the ingredients! First, you'll need 1 cup of uncooked basmati rice—but hey, long grain or wild rice works just fine too! Plus, grab 1 1/2 cups of water—that's the magic ratio!
Next up, let's spice things up with 1 1/2 tins of chickpeas—drained, but still a lil' wet! Oh, and don't forget 1/4 tsp of salt, 1 tsp of cumin, and 1 tsp of garam masala for that extra zing! If you don't have garam masala, curry powder could work! Or a little coriander and all spice. For a plant-based alternative, this chickpea pilaf offers a similar hearty quality.
For the final flourish, gather 1/4 cup of parsley, 1/4 cup of sultanas, and a dash of black pepper. And, of course, the superstar—1/2 cup of fried shallots! Get store bought ones if possible, seriously—they're delicious and so much easier!
Preparation
Now, onto the fun part—getting everything ready to cook! I always start by measuring out 1 cup of uncooked basmati rice—or long grain if that's what I have.
Next, I measure 1 1/2 cups of water; remember, a good ratio is key, but always check your rice package's specific instructions! Gotta get that rice perfect. I add 1/2 teaspoon of cooking salt to the rice and water.
Then, I drain 1 1/2 tins (about 21 oz or 600g) of chickpeas. But, here's a secret, keep them a little wet—trust me on this! I also prep the spices—1/4 teaspoon salt, plus 1 teaspoon each of ground cumin and garam masala. I could smell those spices all day. This dish needs to be prepared with a harmonious balance of savory and aromatic flavors. Finally, I chop 1/4 cup each of parsley and coriander. Almost ready to begin.
Cooking Instructions
With the prep work done, let's get cooking! I'll walk you through the steps to create this flavorful dish. It's way easier than you think, trust me!
First, I think you should combine the rice, water, and 1/2 tsp salt in a saucepan. Crank the heat up to high to bring the mixture to a boil. Once boiling, slap a lid on, dial the heat down to medium-low, and simmer for 12 mins – no peeking!
Now, let's get those chickpeas spiced. In a bowl, combine the chickpeas, 1/4 tsp salt, cumin, and garam masala. Heat a tablespoon of olive oil in a pan over high heat. It is now time to add the seasoned chickpeas! Cook for a minute. You can also roast them at 350F/180C for 5 mins!
- Steam the rice with added seasoning.
- Spice up those tasty chickpeas.
- Once both are done, toss!
After the rice chills out for 10 mins, I like to add everything with the parsley, coriander, sultanas, and black pepper. Gotta make sure that the spices mix. Add salt if needed. Finally, sprinkle those crispy shallots.
Serving Suggestions
I've found this rice dish is fantastic whether it's warm or at room temperature – kind of like me! It's so flavorful, you can eat it plain. A simple grilled fish—nothing fancy!—or some roasted veggies are also great alongside it.
Want to make it a complete meal? Roast your favorite vegetables tossed with a little olive oil, salt, and pepper at 350F/180C for 20 minutes. Or, grill a piece of fish seasoned with just salt and a sprinkle of cumin.
Don't forget a dollop of plain yogurt on top! It adds a cool creaminess that balances the spices perfectly. And, if you're feeling fancy–a sprinkle of extra coriander. It's the simple things, right? Enjoy that chickpea rice, friend!
Short Recipe Version
Chicken Tagine (Short Version)
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6
Ingredients:
- 2 lbs chicken pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp saffron threads
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup green olives, pitted
- 1/4 cup preserved lemon, chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Couscous for serving
- Toasted almonds for garnish (optional)
Instructions:
- Heat olive oil in a tagine or large pot over medium heat. Brown chicken pieces and set aside.
- Add onion to the pot and cook until softened. Add garlic, ginger, turmeric, cinnamon, and saffron, and cook for 1 minute more.
- Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Return chicken to the pot. Cover and simmer for 45 minutes, or until chicken is cooked through.
- Stir in olives and preserved lemon. Simmer for 15 minutes.
- Stir in cilantro. Season with salt and pepper to taste.
- Serve hot over couscous, garnished with toasted almonds (if using).
Nutrition Information (per serving, estimated):
*Calories: 450
*Protein: 40g
*Fat: 25g
*Carbohydrates: 20g
Note: Nutritional information is an estimate only and can vary based on specific ingredients and preparation methods.