Chicken and Chickpea Tagine with Tomatoes and Cinnamon
Ingredients
- 1½ poundschicken thighs (bone-in, skin-on)
- 1 can (15 ounces)chickpeas (drained and rinsed)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 tablespoonginger
- 1 can (14.5 ounces)diced tomatoes
- 1 cupchicken broth
- ⅓ cupdried apricots
- ½ teaspoonground cinnamon
- ¾ teaspoonground cumin
- ½ teaspoonpaprika
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Grate 1 tablespoon fresh ginger (or use ginger paste if preferred).
- 04
Chop 1/4 cup fresh cilantro for garnish.
Method
- 01
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then add to the pot skin-side down. Sear 4–5 minutes per side until golden brown. Remove and set aside.
- 02
In the same pot, add the diced onion and cook 3 minutes until softened. Add minced garlic and grated ginger, stir constantly for 1 minute until fragrant.
- 03
Sprinkle cumin, cinnamon, and paprika over the onions. Stir for 30 seconds to bloom the spices.
- 04
Pour in the canned diced tomatoes (with juices) and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- 05
Return chicken thighs to the pot, nestling them into the liquid. Add the drained chickpeas and dried apricots. Bring to a simmer, then reduce heat to medium-low, cover, and cook 25–30 minutes until the chicken is cooked through (an instant-read thermometer reads 165°F at the thickest part).
- 06
Taste and adjust seasoning with salt and pepper if needed. Scatter chopped cilantro over the top and serve hot with couscous or crusty bread.
Spice Tips
For deeper warmth, add 1/4 teaspoon ground ginger to the spice bloom, or stir in a pinch of cayenne pepper for gentle heat. A squeeze of fresh lemon juice at the end brightens all the warm spices beautifully.
For make-ahead ease, prep all ingredients and store in containers before you start cooking. The tagine can be made 1 day ahead and reheated gently on the stovetop. Leftovers taste even better the next day as flavors meld.