Chicken Tajine With Honeyed Tomatoes And Chickpeas

Name: Chicken Tajine With Honeyed Tomatoes And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 teaspoon saffron thread; 2 tablespoons boiling water; 1 teaspoon sea salt; 1 tablespoon paprika (smoked Spanish style); 1 tablespoon ground cumin; 3 chicken breasts, cut in half; 10 chicken legs; 1/4 cup olive oil; 2 onions, sliced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 (12 ounce) can plum tomatoes, lightly mashed with a potato masher; 2 cups chicken stock (gluten free if necessary); 1 (8 ounce) can chickpeas; 2 tablespoons honey; 1 tablespoon lemon juice; pepper (to taste); 1 tablespoon sesame seeds; 1 bunch cilantro, leaves picked and chopped; 1 lemon, thinly sliced

Servings: persons

1/8 teaspoon saffron thread
2 tablespoons boiling water
1 teaspoon sea salt
1 tablespoon paprika (smoked Spanish style)
1 tablespoon ground cumin
3 chicken breasts, cut in half
10 chicken legs
1/4 cup olive oil
2 onions, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 (12 ounce) can plum tomatoes, lightly mashed with a potato masher
2 cups chicken stock (gluten free if necessary)
1 (8 ounce) can chickpeas
2 tablespoons honey
1 tablespoon lemon juice
pepper (to taste)
1 tablespoon sesame seeds
1 bunch cilantro, leaves picked and chopped
1 lemon, thinly sliced

1
Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
2
In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
3
Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
4
Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
5
Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
6
Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
7
If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
8
Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

1208

kcal

Calories

Fat

Carbs

149

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 23 ingredients. The key ingredients include: 1/8 teaspoon saffron thread, 2 tablespoons boiling water, 1 teaspoon sea salt, 1 tablespoon paprika (smoked Spanish style), and more.

Yes, Chicken Tajine With Honeyed Tomatoes 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!