Chicken Tagine with Chickpeas

A 'tagine' refers to the vessel in which meals of this type are cooked.  Typically, a tagine is a stew, heavy with vegetables and flavored with lemon, garlic and other heady aromatic spices like ginger and cumin.  Serve over plain boiled rice; rice is a typical accompaniment to a tagine.

Chicken Tagine with Chickpeas

3 1/2 - 4 lb. chicken parts (buy whole chickens and disjoint them)

2 tbsp. unsalted butter or extra virgin olive oil

2 cups chopped onions

1/2 cup chopped scallions

2 15 oz. cans chickpeas, drained and rinsed

1 cup water

1 tbsp. minced garlic

1 tsp. ground ginger

1/2 tsp. cinnamon

3/4 tsp. kosher salt

1/2 tsp. pepper

1/8 - 1/4 tsp. cayenne pepper

1/2 cup chopped parsley or cilantro

Salt and pepper to taste

Remove the skin from, rinse and pat dry the chicken pieces.  Heat in a large heavy pan over medium high heat until fragrant, the butter (or EVOO).  Lightly brown the chicken in 2 batches and remove to a plate.  Add the onions, scallions and garlic to the pan.

Cook, stirring often, until the onions are tender, 5 - 7 minutes.  Stir in the chickpeas, water and seasonings.

Return the chicken and all the juices to the pan; turn gently to coat the chicken.  Bring to a boil, then reduce the heat so the liquid just simmers.  Cover tightly and cook, turning the chicken over once or twice, until the dark meat releases clear juices when pierced with a fork, 35 - 45 minutes.

Remove from the heat and stir in the chopped parsley or cilantro.  Season to taste with salt and pepper.

NOTE:  You may also use only boneless skinless chicken breasts - however, I suggest pounding all of them out to a standard thickness so that they all cook evenly.  Do NOT omit the cayenne pepper - it is an integral flavor.  However, if you like your food quite spicy, by all means, increase the amount of cayenne to your personal tastes.