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🍽️ Chicken Tajine with Chickpeas

717 kcal · 30 min · 4 servings

Ingredients

• 100 g cooked chickpeas (from the can)
• 1 chicken ready for the kitchen (about 1.2 kg)
• 0.5 tsp paprika powder (sweet)
• 0.5 tsp ground cumin
• pepper (from the mill)
• salt
• 1 onion
• 4 tbsp ghee
• 2 tbsp olive oil
• 1 pinch saffron
• 500 ml chicken broth
• 4 tbsp chopped parsley
• 2 tbsp chopped coriander leaves
• 150 g long-grain rice
• 1 untreated lemon

Instructions

1. 1. Wash the chicken pieces and pat them dry with a kitchen towel.
2. 2. Cut the meat into serving-sized pieces.
3. 3. Mix paprika powder, cumin, plenty of pepper, and one teaspoon of salt in a small bowl.
4. 4. Rub the chicken pieces all over with the spice mixture.
5. 5. Let the meat rest covered in a cool place for two hours.
6. 6. Peel the onion and slice it into thin rings.
7. 7. Heat ghee and oil in a tajine or a large deep-sided pan.
8. 8. Sear the chicken pieces on all sides over medium to high heat.
9. 9. Add the onion rings and sauté them briefly.
10. 10. Reduce the heat to low.
11. 11. Add saffron, chickpeas, and broth to the pan.
12. 12. Simmer the dish covered for 45 to 60 minutes over low heat.
13. 13. Stir in the herbs 15 minutes before the end of the cooking time.
14. 14. Season the dish to taste with salt and pepper.
15. 15. Cook the rice with 300 milliliters of chicken broth.
16. 16. Keep the rice warm in the oven on the lowest setting.
17. 17. Warm up the serving platter.
18. 18. Place the rice on the serving platter.
19. 19. Arrange the chicken pieces on top of the rice.
20. 20. Pour the sauce from the pan over the chicken.
21. 21. Garnish the dish with lemon wedges and fresh parsley.
22. 22. Serve the tajine with bread.

Nutrition per serving

• kcal: 717
• Protein: 73 g · Fett/Fat: 30 g · Carbs: 37 g