Chicken Tagine With Chickpeas & Capsicums Recipe

Name: Chicken Tagine With Chickpeas & Capsicums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g dried garbanzo beans; 8 chicken legs; 2 red capsicums; 4 chilies; 2 tablespoons olive oil; 6 garlic cloves; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon white pepper; 1 cup water

Servings: persons

250 g dried garbanzo beans
8 chicken legs
2 red capsicums
4 chilies
2 tablespoons olive oil
6 garlic cloves
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon white pepper
1 cup water

1
Soak chick peas over night in cold water.
2
Boil in clean water til cooked (approx 45 mins) drain, allow to cool and remove skin by pinching them between fingers.
3
Remove stalks, white bit aqnd seeds from capsicums and chillies.
4
HYeat oil in a large tagine, add the garlic, tumeric, caynne pepper, salt and pepper and stir.
5
Add chicken stirring for 15 minutes tileven golden brown.
6
Add chick peas, peppers and water.
7
Cover and bring to the boil, lower heat and cook 45 minutes.
8
Uncover and simmer approx 10 m;inutes or until sauce is thick and creamy.
9
Serve very hot in the tangine.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g dried garbanzo beans, 8 chicken legs, 2 red capsicums, 4 chilies, and more.

Yes, Chicken Tagine With Chickpeas & Capsicums falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tagine With Chickpeas & Capsicums

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