Jul 4, 2012

Moroccan Tajine\Tagine of Chicken Thighs, Garbanzo Beans, Green Peppers and Raisins

This dish is somewhat sweet and hot at the same time. I like the taste of this dish and plan to make it again.


2-3 TBS olive oil
1 large onion chopped
1 medium tomato, skinned and chopped
2 TBS each of Italian parsley and cilantro
2-3 garlic cloves, minced
1 tsp turmeric
1 tsp ginger
1 tsp paprika
1 tsp cumin
1 dash of cinnamon or more if you like
1 dash or two of red pepper flakes or 1/4 tsp of cayenne pepper
1-2 lbs chicken thighs and legs, without skin
1 chicken bouillon cube, optional
1 cup of garbanzo beans, can use canned or fresh
1 green pepper, cut into thin slices or you can use summer squash if you don't like green peppers
a handful of golden raisens

Add the chicken, spices, onion, parsley, cilantro, garlic, tomato puree and bouillon cube to the bottom of the tajine or a large skillet.  Cook on medium heat until the chicken is nearly cooked.  There will be a lot of sauce.  If you are using fresh garbanzo beans add them at the beginning when cooking the meat.  Once the meat is nearly cooked add the garbanzo beans, green pepper and the raisins.  Simmer until the pepper and beans are tender.  If you end up with a lot of sauce remove the lid and simmer for about 10 minutes or more to reduce the liquid.  Serve with French bread or Khobz ( Moroccan flat bread). Enjoy!