Do you know what a tagine is? Do you want to? Obviously. Betches are all about expanding their culinary knowledge; not only so they can sound like super foodie know-it-alls to their friends but, also, so they can impress everyone around them with their wide-reaching views of food from like, everywhere.
Today, we give you an easy chicken tagine recipe. Common in Morocco, Spain, and Turkey, the tagine is actually the name of a super dope looking pot/cooking thing that has a cast iron or clay bottom with a funnel shaped top. If you don’t have a tagine laying around (Le Creuset makes them… just saying) any Dutch oven-type dish will do.
- 8 boneless, skinless chicken thighs
- 1 tbsp Moroccan spice blend; we used Kefta seasoning, but you can search for The Spice Hunter and other brands with Moroccan-y vibes
- Salt and pepper
- Extra virgin olive oil
- 1 16-oz can chickpeas, drained and rinsed
- 1 14.5-oz can diced tomatoes with garlic and onion, undrained
- ¾ cup uncooked couscous
- Fresh mint leaves (optional)
- Fresh cilantro leaves (optional)
- Plain Greek yogurt (optional)
Grab that chicken and sprinkle both sides with your spice blend, salt, and pepper. Set aside. In a big nonstick skillet, Dutch oven, or tagine bottom, heat oil over medium high heat and then add the chicken. Cook for like 3 minutes on each side or until the chicken is browned and looks nommy. Add the chickpeas and tomatoes; bring the whole thing to a boil. Cover, turn the heat down and simmer for like 10 minutes or until the chicken is done.
Mean-fucking-while, cook the couscous according to package directions. Serve the thighs on top of the couscous and top with mint, cilantro, and yogurt if using. Congrats – you made a super awesome tagine.