Chicken, Chickpea and Pumpkin Tagine

    Chicken, Chickpea and Pumpkin Tagine

    5saves
    3hours55min


    2 people made this

    This is a great winter recipe containing hearty chicken, potatoes, chickpeas, pumpkin and tomatoes in a Moroccan style spicy sauce.

    Ingredients
    Serves: 8 

    • Marinade
    • 1 lemon, juice only
    • 2 garlic cloves, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground coriander
    • 25g fresh coriander, diced
    • 25g fresh parsley, diced
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper, to taste
    • Tagine
    • 2 tablespoons olive oil
    • 1 chicken, cut into pieces
    • 1 pinch salt and pepper, to taste
    • 150ml tomato puree or passata
    • 250ml water
    • 800g potatoes, peeled and cut into large cubes
    • 2 onions, quartered
    • 400g pumpkin, peeled and cut into chunks
    • 1 (400g) can chickpeas, rinsed and drained

    Directions
    Preparation:40min  ›  Cook:1hour15min  ›  Extra time:2hours marinating  ›  Ready in:3hours55min 

    1. In a large bowl combine all ingredients for the marinade then add the chicken. Mix well and set aside for 2 hours.
    2. In an oven-proof saucepan heat the olive oil over medium heat. Add the chicken pieces (set the marinade aside) and cook until brown. Season with salt and pepper.
    3. Add the tomato puree, marinade and water; cook for 15 minutes over medium heat.
    4. Add the potatoes, onions and pumpkin then simmer over low heat for 30 minutes. Monitor the fluids and add a little water if necessary.
    5. Stir in the chickpeas and cook for 15 more minutes.
    6. Arrange the chicken on a serving dish with the vegetables around it then top with the sauce.

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