Chicken Tagine With Peppers and Chickpeas Recipe

Name: Chicken Tagine With Peppers and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 chicken, cut in 8 pieces, backbone removed (discard or save for stock); Salt and freshly ground black pepper; 1 cup chopped onion; 3 cloves garlic, sliced thinly; 1 red bell pepper, cored, seeded, diced; 1 teaspoon ground cumin; 1/2 teaspoon Spanish smoked paprika; 1/2 cup chicken stock; 1 tablespoon tomato paste; Large pinch cayenne, or to taste; ⅔ cups cooked chickpeas, rinsed if canned; Juice of 1/2 lemon; 1 tablespoon minced cilantro leaves

Servings: persons

2 tablespoons extra virgin olive oil
1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
Salt and freshly ground black pepper
1 cup chopped onion
3 cloves garlic, sliced thinly
1 red bell pepper, cored, seeded, diced
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup chicken stock
1 tablespoon tomato paste
Large pinch cayenne, or to taste
⅔ cups cooked chickpeas, rinsed if canned
Juice of 1/2 lemon
1 tablespoon minced cilantro leaves

1
Place tagine base on stovetop, add oil and turn heat to medium.
2
Dry chicken pieces, place on tagine base and saute until lightly browned on both sides.
3
Remove to a platter and season with salt and pepper.
4
Lower heat and add onion and garlic.
5
Saute until starting to soften, add diced pepper and saute a few minutes longer.
6
Stir in cumin and paprika.
7
Add stock and stir.
8
Stir in tomato paste and cayenne to taste.
9
Mixture should be somewhat spicy.
10
Return chicken to tagine, baste with sauce and add chickpeas and lemon juice.
11
Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through.
12
Taste sauce and add salt and pepper if needed.
13
Scatter cilantro over top.
14
Serve from tagine.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 chicken, cut in 8 pieces, backbone removed (discard or save for stock), Salt and freshly ground black pepper, 1 cup chopped onion, and more.

Yes, Chicken Tagine With Peppers and Chickpeas 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.

That's it — enjoy your meal!

Chicken Tagine With Peppers and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions