Chicken and Chickpea Tagine
50 min
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Ingredients
- 600 g (1 ¼ lb) pasture-raised chicken thigh fillets, cut into chunks
- 1 tbsp avocado oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 can (400 g) (14.5 oz) crushed tomatoes
- 1 can (400 g) (14.5 oz) chickpeas, drained and rinsed
- 1 cup no-added-salt chicken stock
- 1 sweet potato, cubed
- 3 fresh apricots, chopped (or the zest and juice of 1 orange)
- 1/4 cup chopped fresh coriander
- 1 cup cooked brown rice or quinoa per serve
- Salt
Tip: Try wild rice instead. It's nutty and chewy, and it's the rice we reach for first.
Why wild rice?
- It isn't really rice. It's the seed of a water grass, so it stays firm instead of going mushy in bowls, salads and soups.
- A cooked cup has about a quarter fewer calories than brown rice, and a little more protein.
- Lab studies found it has far more antioxidant activity than white rice.
- Like all rice, it's naturally gluten-free.
- It takes 45 to 55 minutes to cook and costs a little more. Mixing it half and half with brown rice works well.
Instructions
- Brown the chicken in the avocado oil in a large pot, then set aside.
- Soften the onion for 5 minutes, add the garlic, ginger and spices and stir for 1 minute.
- Return the chicken with the tomatoes, chickpeas, stock, sweet potato and apricots. Cover and simmer for 30 minutes.
- Season with salt, stir through the coriander and serve over brown rice or quinoa.
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