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Quick Chicken and Chickpea Tagine

2
Points®
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 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 use it. You can serve this hearty stew over 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

1 medium, chopped

Garlic

2 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

Prunes

5 item(s), pitted, chopped

Cilantro

¼ cup(s), chopped fresh

Instructions

  1. Heat 1 teaspoon oil in large skillet over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to skillet and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  2. Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add garlic, paprika, cumin, turmeric, ginger, cinnamon, and remaining ¼ teaspoon salt and cook, stirring constantly, until fragrant, 30 seconds.
  3. Stir in broth, chickpeas, tomatoes, and prunes. Cover and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, 10 minutes. Stir in chicken and cook just until heated through, about 2 minutes.
  4. Ladle tagine evenly into 4 bowls, sprinkle with cilantro, and serve at once.
  5. Serving size: 1¼ cups

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