Summary
Use dark-meat chicken here (or tofu/tempeh for vegan version), and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. (Do, however, use a vanilla bean, not vanilla extract if you can). Serve with couscous or quinoa. (I actually recently found brown rice cous-cous that was decent and it can be used with rice).
Ingredients (I DOUBLE all the spices)
Ingredients
2 tablespoons coconut oil or olive oil
2 tablespoons butter (or ghee)
1 large onion, peeled and thinly sliced (I used 2 small red onions)
2 cloves garlic, minced
pinch Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (organic canned are fine; drain excess liquid, I have used I 28oz can fire roasted tomatoes)
4 cups chickpeas (organic canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates (can also use currents and/or dried apricots or prunes!)
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two (I used 12 organic chicken thighs.)
Chopped cilantro or parsley leaves
Add fresh spinach close to the end of cooking as much as you like (doing this makes the dish even more complete and hearty)
Instructions
Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If the mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.
