Oriental spices and fine, fresh herbs work miracles on tender and juicy chicken and create Moroccan flair on the table.
Chicken Tajine with ChickpeasCourse: Main, PoultryCuisine: MoroccanDifficulty: Easy
1 red onion
1 garlic clove
1/2 eggplant (ca. 150 g / 5.3 oz)
1 can chickpeas, drained
300 g / 10.6 oz chicken breasts, boneless & skinless
2 teaspoons Harissa seasoning (Moroccan spice blend)
a handful of small tomatoes, e.g. cherry tomatoes
4 tablespoons olive oil
1 small, dried red chili pepper (optional)
1/2 teaspoon ground cumin
1 cardamom pod
200 ml / 7 fl oz tomato puree (passata)
100 ml / 3.5 fl oz chicken broth
2 sprigs dill
2 sprigs mint
1 tablespoon lemon juice
1 teaspoon black cumin seeds (alternatively sesame seeds)
- Peel the onion and cut it into eight equal wedges. Peel and thinly slice the garlic. Cut the eggplant into small cubes. Rinse the chickpeas in a colander and let drain. Cut the chicken breasts into large cubes and season with the Harissa spice blend. Halve the tomatoes.
- Heat 2 tablespoons of olive oil in a tajine dish, alternatively in a pot. Lightly salt the chicken pieces and briefly sear in oil until golden brown on all sides, then transfer with a slotted spoon onto a plate. Add the rest of the oil to the tajine or pot. Add eggplant, onion, garlic, and chili, saute for 2-3 minutes. Add chickpeas, tomatoes, and seared chicken cubes. Season with salt and cumin. Using the flat side of a knife, press on the cardamon pod to slightly crack it open and add it to the pot. Fill up with the passata and broth. Cover and cook over medium heat for 20-25 minutes.
- Roughly pluck the dill and mint from the stalks. Remove the tajine from the heat, take off the lid, season with lemon juice and salt. Serve sprinkled with herbs and black cumin.