Chicken Tagine
This hearty and flavorful stew is a delightful blend of golden-brown chicken thighs, aromatic spices, and tender chickpeas cooked to perfection in a slow cooker. Infused with the zesty brightness of lemons and fresh parsley, this dish is a comforting and satisfying meal that is sure to please your taste buds. Enjoy the rich and savory notes of this warm and inviting chicken and chickpea stew, perfect for cozy dinners with loved ones.
— Constant Cookbook
Ingredients
- 1/4 cup flour
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground black pepper, plus more, to taste
- 6 chicken thighs, about 3 lb. total
- 1/4 cup olive oil
- 2 tsp. ground cumin
- 1 1/2 tsp. cayenne pepper
- 2 cups chicken broth
- 1/2 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
- 2 garlic cloves, crushed
- 1 can (28 oz.) diced tomatoes, drained
- 3 lemons, quartered
- 1 can (15 oz.) chickpeas, drained and rinsed
Instructions
- <b>Brown the chicken</b>
- On a large plate, stir together the flour, the 1 tsp. salt and the 1/2 tsp. black pepper. Coat the chicken thighs evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large fry pan over medium-high heat, warm the oil. Add the chicken thighs, skin side down, and cook until golden brown, 7 to 10 minutes. Turn the thighs over and brown for 2 to 3 minutes more. Transfer the chicken thighs to a slow cooker.
- <b>Deglaze the pan</b>
- Pour off all but about 1 Tbs. fat from the fry pan and return the pan to medium-high heat. Add the cumin, cayenne and the reserved flour mixture and stir briefly with a wooden spoon just until fragrant. Pour in the broth. Increase the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the contents of the pan over the chicken.
- <b>Cook the stew</b>
- Add the 1/2 cup parsley, the garlic and tomatoes to the slow cooker. Tuck 4 of the lemon quarters around the chicken thighs. Cover and cook on high for 1 1/2 hours or on low for 4 hours according to the manufacturer&rsquo;s instructions. Stir in the chickpeas and cook for 1 hour more. Remove and discard the lemon quarters. Season with salt and black pepper. Garnish with parsley and the remaining lemon quarters and serve immediately. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
Yield
Serves 6.
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