Chicken with Chickpeas in Tomatoes from Tagine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 35 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast fillet (s)
- 500 g tomato (s)
- 2 shallot (s)
- 2 cloves garlic)
- 1 can chickpeas
- 3 tablespoon honey
- 500 ml chicken broth
- 1 tablespoon ginger paste (ginger garlic paste)
- 1 sprig coriander
- 1 sprig (s) thyme
- 5 sage leaves
- 8 apricot (s) (dried apricots)
- 1 handful raisins
- 7 lemon basil leaves
- 1 teaspoon garam masala
- 1 teaspoon Ras el Hanout
- 1 teaspoon turmeric powder
- 2 teaspoons cinnamon powder
- 1 teaspoon paprika powder
- 1 tablespoon sesame seeds
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Put one tomato aside. Cut the remaining tomatoes crosswise and scald in boiling water for about 30 seconds, then peel off the skin and cut the tomatoes into very small cubes to make concassée.
- Heat half of the olive oil in a saucepan. Fry the tomatoes and reduce for about 4 minutes, then add the honey and cinnamon. Simmer, stirring constantly, until a thick, almost caramel-like mass has formed. Then let it cool down.
- Chop the shallots and let them turn translucent in the tagine in olive oil. Add the spices, thyme, ginger paste and garlic. Cut open the remaining tomato, add to the tagine with the meat, fry briefly and deglaze with a little broth. Let simmer at a low temperature. Every now and then you can add a little broth.
- After an hour, add tomato paste, chickpeas, coriander, raisins, dried apricots and lemon basil and simmer for 20 minutes.
- Serve with rice or couscous and sprinkle with coriander and sesame seeds. You can also serve roasted nuts such as cashew or pine nuts. Let your creativity run free.
- Inspired by a great, very similar dish from chef user reveur.
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