Bakes It Plus: Chicken and Chickpea Tagine

Tagine is a North African slow cooked, rich stew that can sound intimidating to make. The dish is named for the heavy clay pot in which it's made.  When the New York Times blog posted a Chicken and Chickpea Tangine recipe that is "easily executed and still divine," we had to try for ourselves. The tagine can be made in a large skillet.

(Our Tagine began as spices, chicken thighs, raisins and veggies)

Click on all photographs for information about cookware!

Ingredients:

• 2 tablespoons corn or canola oil
• 2 tablespoons butter
• 1 large onion, peeled and thinly sliced
• 2 cloves garlic, minced
• 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 (canned are fine; drain excess liquid)
• 4 cups chickpeas (canned are fine; drain and rinse first)
• 1/2 cup raisins or chopped pitted dates
• 1/2 vanilla bean
• 8 chicken thighs, or 4 leg-thigh pieces, cut in two
• Chopped cilantro or parsley leaves

See full recipe at The New York Times Diners Journal Blog

We prepped the pan with oil and butter.

Once the butter melted, it's time for the onions (one large onion). Stir for five to ten minutes before adding spices.

Prepping the tomatoes in our Cuisinart Food Processor. Once they're chopped, it's time to mix it the veggies!

We've added tomatoes, chickpeas, raisins and vanilla.

Now it's time for the chicken. We sprinkled chicken thighs with salt and...

tucked it into the dish. Cover and simmer for 45 minutes and...

A blend of textures and spices- plus tender chicken - made for a delicious dinner. We would make it again! How did yours turn out?