Tagine of Chicken and Chickpeas

By jkenb

Ingredients

• 1 • 1 teaspoon sweet Hungarian paprika
• 1 • 1 teaspoon ground ginger
• 1 • 1 teaspoon ground turmeric
• 1/2 • 1/2 teaspoon cinnamon
• 1/2 • 1/2 teaspoon fresh ground black pepper
• 1 • 1 lb boneless skinless chicken thighs (about 4)
• 1 • 1 tablespoon olive oil
• 1 • 1 cups diced onions (about 1 medium)
• 3 • 3 garlic cloves, minced
• 1 • 1 cups chopped seeded plum tomatoes (about 2)
• 1/2 • 1/2 teaspoon salt
• 1 • 1 cup chickpeas, rinsed and drained (garbanzo beans)
• 1 • 1 tablespoons chopped fresh cilantro

Preparation

Step 1

Combine first 5 ingredients in a small bowl; rub spice mixture evenly over chicken.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan.
Add onion and garlic; sauté 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally.
Stir in cilantro.