Golden Chicken with Potatoes and Chickpeas
Two colorful and aromatic spices combine in this beautiful dish tastes fit for a sultan. Chickpeas and potatoes give substance to tagine, which carries the meal. For chicken pieces, you can use breasts, legs, thighs or drumsticks.
Makes4 to 6 servings
Cooking MethodBraising, Sauteeing
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory, Spiced
- Medium or large tagine
- 3 tbsp melted butter 45 mL
- 20 strands saffron
- 1 tbsp ground turmeric 15 mL
- 3 tbsp avocado or olive oil 45 mL
- 2 onions, cut into quarters
- 4 medium potatoes, cut into wedges
- 4 to 6 skinless bone-in chicken pieces (about 2½ lbs/1.25 kg) (see Notes)
- 1 cup chicken broth 250 mL
- 1 piece (2 inches/5 cm) cinnamon stick
- 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
- ¼ cup chopped flat-leaf parsley 60 mL
In a bowl, combine melted butter, saffron and turmeric. Set aside.
In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and potatoes and cook, stirring, for 5 minutes. Add spice mixture and chicken, meaty side down, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.
Using tongs, turn chicken over. Add broth and cinnamon stick and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once, for 25 minutes.
Stir in chickpeas and parsley. Replace lid and simmer for 10 to 15 minutes or until chickpeas are heated through and chicken is longer pink inside for breasts and juices run clear for thighs. Discard cinnamon stick prior to serving.
2011 Pat Crocker