Chicken Tagine with Lemon and Chickpeas

I love white tableware, I have so many plates, dishes, trays and serving plates in white. Finally I bought white tagine (or tajine). In Russia we love to cook in clay pots, and this thing a little bit similar for me. But for my first tagine (named of dish) I chose Moroccan recipe with spice blend named Ras Al-Hanout. Recipe adapted from The Hamlet Magazine.

No Place Like Kitchen: Chicken Tagine with Lemon and Chickpeas

Yield: 4 servings

For Ras Al-Hanout:

1 tsp. ground cardamon
1 tsp. ground cinnamon
1tsp. ground cumin
1 tsp. tumeric
1 tsp. ground fennel seeds
1 tsp. paprika
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground coriander
1/2 tsp. red chili pepper
1/2 tsp. allspice
1/2 tsp. black pepper
1/2 tsp. ground ginger
6 garlic cloves, chopped

For tagine:

4 chicken legs (mine were very small, from a very young chicken, so I used whole legs), halved in thighs and drumsticks
1 onions, sliced
1 cup diced tomatoes
1 cup canned chickpeas , rinsed
salt
6 lemon wedges (I used fast salted lemons)
2 Medjool dates, halved

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Combine spices and garlic in a large bowl. Add chicken pieces and toss to coat. Refrigerate for 1 to 2 hours.

Place empty tagine on the lower rack of a preheated 325F oven to warm.

Lightly brown the chicken pieces in a heavy skillet over medium heat. Transfer to a plate and set aside.

Cook onions in same skillet until slightly soft, add tomatoes, chickpeas and salt. Bring to a simmer.

Carefully (it’s hot!) remove tagine from oven and arrange chicken pieces on the base. Cover with onion, tomato and chickpea mixture and top with lemon wedges and dates. Replace lid and return tagine to oven. After about 30 minutes cooking, carefully remove tagine from oven, remove excess liquid and reserve it for later. Replace lid and return tagine to oven for 30 minutes more or until chicken done.

Serve reserving liquid as a sauce alongside the tagine, garnish with coriander and lemon zest.

1 serving (without chicken skin) is about 320 calories

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