FRIJE

Name: Chicken Tajine with Onions and Chickpeas
Yield: 4 servings
Ingredients: 4 chicken thigh; 1 teaspoon of ground coriander; 1 kg of onion; 400 g of chickpeas (canned, drained weight); 3 tablespoon of olive oil; 1 cinnamon stick; 1 teaspoon of paprika; 1 teaspoon of ground cumin; 1 teaspoon of turmeric powder; 1 teaspoon of ginger powder; 1 pinch of black pepper

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Chicken Tajine with Onions and Chickpeas

Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 1,20 €

Energy: 463 kcal / serving

Instructions

1. Beforehand:
2. (15 min)
3. Cut the onions in half, then into half-moons.
4. Roughly chop the coriander.
5. Rinse the chickpeas under cold water and drain them.
6. Preparation:
7. Heat the olive oil in a large pot or tajine and brown the onions and chicken thighs for 10 minutes. Stir regularly.
8. Season with turmeric, paprika, cumin, ginger, salt, and pepper. Add the cinnamon stick and 3/4 of the coriander. Pour in 5 dl of water and let simmer covered for 40 minutes.
9. Add the chickpeas and continue cooking for 10 minutes, covered.
10. Presentation:
11. Divide the preparation onto plates and sprinkle with the remaining coriander. Serve with bread.