Chicken & Chickpea Tagine

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I ADORE tagine. My first time every trying it was in my first year of college, when I was studying Human Nutrition and Dietetics. One of the my favourite parts of the course was the cookery class afternoons we had – we got to learn from a profession chef in the college who guided us through some seriously exotic recipes! My favourites were a Morroccan Chicken Tagine, a Seafood Paella and homemade Foccacia Bread. If I HAD to pick the best we tried, it would 100% be the tagine. My favourite spices are essentials in an authentic tagine recipe – cumin, cinnamon, coriander, to name but a few! I have two epic tagine experiences while eating out – Dada Restaurant in Dublin is UNBELIEVEABLE, and in Paris, if you ever visit, make it your mission to try the tagine at La Mosquee De Paris.

When I can, usually on the weekends, I try to test out recipes on my (sometimes willing, sometimes not…I can’t blame them!) family. Recently, I decided a tagine was just what I wanted to attempt. The result? A resounding MORE PLEASE! So, you know what that means – time to share this recipe with you! And FYI, this recipe is accessible whether you’re a meat-eater, vegetarian or vegan – Check out the options I’ve put in below!

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Recipe (Serves 6)

Ingredients

  • 1 garlic clove, finely chopped
  • 1/2 tsp ground coriander
  • 1 tbsp of harissa seasoning or harissa paste
  • 1 tsp of ground cinnamon
  • 1 tsp of ground cumin
  • 1 tsp of turmeric
  • 2 tbsp of tomato puree
  • 1 red onion, chopped
  • 1 red bell pepper, de-seeded and cut into lengths
  • 1 courgette, sliced into rounds, then halved and chopped into quarter chunks
  • 1 400g tin of Chickpeas
  • 1 400ml tin of chopped tomatoes
  • 200-300ml of chicken or vegetable stock
  • 5-6 Chicken Breasts or for Vegetarian Option substitute alternatives like tofu, Quorn Chicken Pieces or an extra tin of chickpeas or kidney beans!
  • A twist of black pepper & a pinch of sea salt

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Method

  1. Chop up your chicken breasts into 1 inch pieces, and place into a bowl. Marinade the chicken with a glug of extra virgin olive oil and the harissa. Leave for 30 minutes.
  2. Pre-heat the oven to 200C (fan oven). Line a baking tray with tinfoil, and when the oven is ready, roast the red pepper slices until slightly charred.
  3. Add a tablespoon of olive oil to a large pot, and set to a medium heat. Add the onions and garlic, and cook for 3-4 minutes until translucent.
  4. Next, add your spices – turmeric, cinnamon, coriander and cumin – and stir until the onions are coated.
  5. Add the chicken pieces, and cook until browned.
  6. Add the chopped tomatoes, tomato puree, stock and chickpeas. Get that arm action going, and stir everything up until combined. Add a little more stock if you think it needs it.
  7. Season with the black pepper and sea salt, and bring to the boil. Then turn the heat down to a simmer, and cook for 35-40 minutes, stirring every 10 minutes or so.
  8. When the red peppers are ready, slice them up into smaller pieces, and add to the tagine. Simmer for another five minutes with the peppers.
  9. Now you’re good to go! Tuck in, and appreciate the tagine-tastic vibes!

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Enjoy guys! My family LOVED this recipe, which was a total win for me, as I often get funny looks for some of the ingredients I use (courgette in oats only makes sense to some people, haha!)! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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