Moroccan · Main course
Settat Farmhouse Chicken & Chickpea Tagine
From the wheat and pulse farms of the Chaouia plains around Settat comes this plain-spoken, filling tagine: chicken braised with chickpeas, onions and a little turmeric until everything is soft and golden. It's honest country food built for feeding farmhands, the chickpeas soaking up a mellow, savoury sauce.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 chicken, jointed
- 250 g cooked chickpeas
- 3 onions, sliced
- 1 tsp turmeric
- 1 tsp ground ginger
- 3 tbsp olive oil
- 2 tomatoes, grated
- 1 bunch parsley, chopped
- 1 tsp cumin
- 1 tsp black pepper
- Salt to taste
Method
- 1
Start
Warm the oil, add the chicken, onions, turmeric, ginger, cumin, pepper and salt, and toss to coat.
- 2
Build the sauce
Stir in the grated tomato and cook a few minutes until it loses its rawness.
- 3
Braise
Add a cup of water, cover and simmer 35 minutes until the chicken is tender.
- 4
Add chickpeas
Stir in the chickpeas and half the parsley and simmer 15 minutes.
- 5
Reduce
Uncover and reduce to a mellow, golden sauce.
- 6
Serve
Scatter with the rest of the parsley and serve with bread.
Chef's tips
- Peel the chickpeas' skins for a smoother sauce if you have the patience.
- Grated tomato gives body without the acidity of tinned tomato.
- Double the chickpeas for a heartier, more economical dish.
Frequently asked questions
Canned or dried chickpeas?
Canned are fine and quick; if using dried, soak overnight and simmer until tender before adding so they don't stay hard.
Can I add vegetables?
Yes — carrots or potatoes braised alongside the chicken make it even more of a one-pot farmhouse meal.