Moroccan Chicken Tagine
Moroccan Chickpea Tagine
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Moroccan
Servings
4
Prep Time
45 minutes
Cook Time
15 minutes
Ingredients
-
2 tbsp ras el hanout
-
1 1/2 lb sweet potato, peeled and diced
-
1 eggplant, peeled and diced
-
1 1/2 tbsp olive oil
-
9 oz carrots, peeled and diced
-
1 tsp kosher salt, divided, plus more to taste
-
2 cups vegetable broth
-
1 cup uncooked bulgur
-
2 cups cooked chickpeas
-
Salt & pepper, to taste
-
1 tbsp olive oil
-
1 onion, thinly sliced
-
1/4 cup sliced almonds, toasted
-
1/4 cup dried currants
-
1/3 cup pomegranates
-
1 tbsp honey
Directions
Preheat the oven to 450.
In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots. Mix in ½ tsp salt. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
Bring broth to a boil in a medium saucepan. Stir in the bulgur and ½ tsp salt. Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked. Let stand covered for 5 minutes before fluffing. Stir in the chickpeas.
For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat. Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown. Add in the almonds and currants. Cook for two minutes. Stir in the cinnamon and cook for 30 seconds. Stir in the honey and remove from the heat.
Distribute the bulgur among the serving dishes. Top with the roasted vegetables and then the onion topping.
Moroccan Chickpea Tagine
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Moroccan
Servings
4
Prep Time
45 minutes
Cook Time
15 minutes
Ingredients
-
2 tbsp ras el hanout
-
1 1/2 lb sweet potato, peeled and diced
-
1 eggplant, peeled and diced
-
1 1/2 tbsp olive oil
-
9 oz carrots, peeled and diced
-
1 tsp kosher salt, divided, plus more to taste
-
2 cups vegetable broth
-
1 cup uncooked bulgur
-
2 cups cooked chickpeas
-
Salt & pepper, to taste
-
1 tbsp olive oil
-
1 onion, thinly sliced
-
1/4 cup sliced almonds, toasted
-
1/4 cup dried currants
-
1/3 cup pomegranates
-
1 tbsp honey
Directions
Preheat the oven to 450.
In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots. Mix in ½ tsp salt. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
Bring broth to a boil in a medium saucepan. Stir in the bulgur and ½ tsp salt. Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked. Let stand covered for 5 minutes before fluffing. Stir in the chickpeas.
For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat. Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown. Add in the almonds and currants. Cook for two minutes. Stir in the cinnamon and cook for 30 seconds. Stir in the honey and remove from the heat.
Distribute the bulgur among the serving dishes. Top with the roasted vegetables and then the onion topping.
4 comments
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Great catch Mitchell! We inadvertently repeated the first paragraph. The recipe only calls for marinating for at least an hour and up to 8.
Thanks Lori! We really appreciate the feedback, and are so glad you enjoyed it!
Moroccan Chicken Tagine
In the recipie directions which accompanied the ras el hanout blend, the first paragraph is repeated as the third paragraph. Is this an error? Can’t think that 16 hours of marinating the chicken is correct!
We made this tonight….omg it’s good! And easy. One of the best recipes I’ve found!
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