Ginger Chicken With Chickpeas (Moroccan Tagine)

May 16, 2023May 16, 20230 3
Ginger Chicken With Chickpeas (Moroccan Tagine)
in Main

Prep

30 min

Cook

1 hr 15min

Ready In

1 hr 45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 - 1 lb dried garbanzo beans
2 -3 lbs skinless chicken
1 teaspoon black pepper
3/4 teaspoon ginger
1/2 teaspoon salt
3 medium garlic cloves , crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 medium garlic cloves
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon ginger
1/2 onion , chopped
1/4 cup parsley , finely chopped
1 cinnamon stick
3 -4 tablespoons sweet butter
2 tablespoons cornstarch

Nutrision Information

Servings Per Recipe
6
Calories
476
Sugar
5g
Fat
20g
Ginger chicken with chickpeas (Moroccan tagine) is a delicious and nutritious main course that originates from North Africa. Tagine is a type of slow-cooked stew that is usually made in a special clay pot called a tagine. However, this recipe can be made in a regular pot or Dutch oven. This dish is traditionally served with couscous, rice, or crusty bread. The combination of juicy chicken, tender chickpeas, and fragrant spices like turmeric and ginger is sure to delight your palate and keep you satisfied.

Instructions

1.Soak 1/2 to 1 lb of dried garbanzo beans overnight in water.
2.In a large bowl or Ziploc bag, mix together 3/4 tsp ginger, 1 tsp black pepper, and 1/2 tsp salt. Add 2-3 lbs of skinless chicken thighs or breasts, coating each piece evenly with the spices. Set aside to marinate for at least 30 minutes, or up to 8 hours in the fridge.
3.In a large pot or tagine, heat 2 tbsp olive oil over medium-high heat. Add 1/2 chopped onion and sauté for 5 minutes until soft and fragrant. Add 3 crushed garlic cloves, 1 cinnamon stick, and 1 tsp turmeric, and sauté for an additional minute.
4.Add the marinated chicken to the pot, along with any remaining marinade, 2 tbsp lemon juice, and 1/4 tsp ginger. Sauté until the chicken is lightly browned on each side, about 5-7 minutes.
5.Add the soaked and drained garbanzo beans to the pot, along with enough water to cover the chicken and chickpeas by 1-2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 30-40 minutes, or until the chicken is cooked through and the chickpeas are tender. Discard the cinnamon stick.
6.In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup of the cooking liquid until smooth. Stir the cornstarch mixture back into the pot, along with 3-4 tbsp sweet butter, and simmer for an additional 5-10 minutes until the sauce thickens. Stir in 1/4 cup chopped parsley just before serving.

PROS

Ginger chicken with chickpeas is a hearty and flavorful main course that is easy to make and full of healthy protein and fiber.
The spices like turmeric and ginger add anti-inflammatory effects to the dish and help boost the immune system.

CONS

The amount of butter and added cornstarch can increase the total fat and calorie content.

The amount of salt can affect hypotensive patients as it may lead to high blood pressure.
People who have kidney problems should also avoid excess salt in food.

HEALTH & BENEFITS

Ginger chicken with chickpeas (Moroccan tagine) is a high protein and fiber dish that is rich in spices, which have a variety of health benefits. Ginger is a powerful anti-inflammatory agent and can help alleviate gastrointestinal distress. Chickpeas are high in dietary fiber that supports healthy digestion, helps stabilize blood sugar levels and reduces the risk of chronic diseases such as heart disease and type 2 diabetes. Turmeric, a spice found in many dishes from the Indian subcontinent and Southeast Asia, has anti-inflammatory properties due to the compound curcumin, which has been linked to numerous health benefits.

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