Quick chicken and chickpea tagine
7
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
The tagine pot is traditionally used to make the stew that shares its name and is usually comprised of meat and a variety of vegetables and spices. Sometimes it can take hours to make, but our version takes just 35 minutes and is flavored with a medley of paprika, cumin, turmeric, ginger, and cinnamon. Instead of a tagine, we use a large skillet, but if you have a tagine on hand, by all means, go ahead and use it. You can serve this hearty stew, which features chicken, onions, chickpeas, tomatoes, and prunes, as well as all of those spices, over some quinoa or brown rice for an even heartier meal.
Ingredients
Olive oil
2 tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch pieces
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked onion(s)
1 medium, chopped
Garlic clove(s)
2 medium clove(s), minced
Paprika
1 tsp
Ground cumin
1 tsp
Ground turmeric
½ tsp
Ground ginger
½ tsp
Ground cinnamon
⅛ tsp
Reduced-sodium chicken broth
½ cup(s)
Canned drained chickpeas
15½ oz, rinsed and drained
Canned stewed tomatoes
14½ oz
Prune(s)
5 item(s), pitted, chopped
Cilantro
¼ cup(s), chopped fresh