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3 tbsp. (45ml) margarine or olive oil
Heat the margarine or oil in a large tagine or skillet with a lid over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
Add the garlic and spices and cook, stirring, for 30 seconds.
Add the tomatoes, chickpeas, dates, and vanilla bean and bring to a boil.
Season the chicken with salt and pepper and place in the sauce.
Reduce the heat and simmer covered until the chicken is very tender, about 45 minutes. Serve garnished with chopped herbs.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 onion, thinly sliced
2 to 4 cloves garlic, finely chopped
1 tsp. (5ml) ginger, ground
1 tsp. (5ml) cumin, ground
1 tsp. (5ml) coriander, ground
A grating of fresh nutmeg
Cayenne pepper, to taste (optional)
Salt, to taste
Freshly ground pepper, to taste
1 15-ounce (425g) can chopped tomatoes with their liquid
2 15-ounce (425g) cans chickpeas, drained
1/2 cup (125ml) dates, pitted, chopped
1/2 vanilla bean
8 to 12 chicken thighs
Chopped cilantro (coriander leaves) or parsley, for garnish
I made this recipe tonight. My only changes were to brown the chicken before adding it, using 1/2 tsp. vanilla extract instead of the vanilla bean which I didn't have, and since I hate cilantro, I used parsley for garnish. Served over rice, it was a wonderful change from my usual chicken dishes.