Moroccan Tagine with Chicken and Garbanzo
Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked. Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.
Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.
This particular recipe can be switched around a number of different ways:
- Make it vegan by skipping the chicken and using only the garbanzo
- Use lentils instead of garbanzo
- Use chicken only or fish or shrimp
- Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Ingredients
- 1 tablespoon olive oil
- 1 onion large, thinly sliced
- 6 garlic cloves large, minced
- 1 tablespoon ginger minced and peeled
- 1 1/2 tablespoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes optional
- 2 cups water
- 2 cups garbanzo beans two 15-ounce cans
- 1/2 cup tomatoes canned diced tomatoes in juice
- 1/2 cup cilantro chopped fresh stems
- 1 lemon quartered, thinly sliced
- 2 tablespoons fresh lemon juice
- 4 chicken leg-thigh skin removed, thighs and drumsticks separated
- 2 chicken breast halves, with bone, skin removed, each cut crosswise into 2 pieces
- 3 carrots medium size, peeled, cut into 2-inch pieces
- 2 cups green beans 2-inch pieces
- 1/4 cup fresh mint chopped
Adjust servings:
Units:
Instructions
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
- Add paprika and next 5 ingredients; stir 1 minute.
- Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
- Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
- Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes
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