Ginger Chicken With Chickpeas (Moroccan Tagine)

The scent of ginger always transports me back to my grandmother’s kitchen. She wasn’t Moroccan, but her adventurous spirit in the kitchen led her to explore flavors from around the world. I remember one particular autumn afternoon when she made a stew with warm spices that filled the house with a captivating aroma. Though not precisely this tagine, it held a similar magic – the perfect blend of savory and sweet, a dish that felt both comforting and exotic. This Ginger Chicken with Chickpeas tagine captures that same comforting essence, a culinary journey wrapped in a single bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes – 2 hours 15 minutes
• Total Time: 1 hour 35 minutes – 2 hours 35 minutes
• Servings: 4-5
• Yield: 1 tagine
• Dietary Type: Gluten-Free (naturally), Dairy-Free (if using oil instead of butter)

Ingredients

• ½ – 1 lb dried garbanzo beans
• 2 – 3 lbs skinless chicken

Marinade

• 1 tsp black pepper
• ¾ tsp ginger
• ½ tsp salt
• 3 medium garlic cloves, crushed
• 2 tbsp olive oil
• 1 tbsp lemon juice

Sauce

• 2 medium garlic cloves
• 1 tsp turmeric
• 1 tsp salt
• ¼ tsp ginger
• ½ onion, chopped
• ¼ cup parsley, finely chopped
• 1 cinnamon stick
• 3-4 tbsp sweet butter (or olive oil for dairy-free)
• 2 tbsp cornstarch

Equipment Needed

• Large pot or pressure cooker
• Glass bowl for marinating
• Saucepan (if not using pressure cooker for chickpeas)
• Skewer or sharp knife
• Measuring cups and spoons
• Cutting board and knife

Instructions

1. Begin by preparing the chickpeas. If using dried garbanzo beans, cover them with water and soak overnight. This crucial step softens the beans and reduces cooking time. Alternatively, you can prepare them in advance and freeze them. When ready to use, take them out of the freezer and thaw completely.

2. Now, let’s prepare the chicken marinade. In a bowl, blend together salt, ginger, pepper, crushed garlic, olive oil, and lemon juice. The acid from the lemon juice helps to tenderize the chicken and infuse it with flavor.

3. Take a skewer or a sharp knife and poke several holes into the chicken. This allows the marinade to penetrate the meat, resulting in a more flavorful dish.

4. Dip the chicken into the marinade mixture, ensuring that all sides are thoroughly coated. Place the marinated chicken into a glass bowl and cover with any remaining marinade. Let it marinate for at least 2 hours, or preferably longer, in the refrigerator. The longer the chicken marinates, the more flavorful it will be.

5. Drain the soaked chickpeas (or thaw the pre-prepared ones). Place the chickpeas, ½ tsp salt, and fresh water into a saucepan or pressure cooker and cover with a lid. If using a saucepan, cook the chickpeas for 45 minutes, or until tender. If using a pressure cooker, cook for 15 minutes after it starts to hiss.

6. Once the chickpeas are cooked, drain them and submerge them in a bowl of cold water. Gently rub the chickpeas to remove their skins. This step is optional but results in a smoother texture. Immediately remove the skinned peas from the water and place them into another bowl.

7. In the large pot or pressure cooker, combine 3 cups of water, the marinated chicken, and any remaining juices from the marinade. Add the following ingredients: salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, and butter (or olive oil).

8. If using a pot, bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour, turning the chicken frequently in the sauce to ensure even cooking and prevent sticking. If using a pressure cooker, cover and cook for 8 minutes after it starts to hiss.

9. Once the chicken is cooked, remove it from the pot and place it back in the glass bowl, covering it to keep it warm.

10. Add the chopped onion and cooked chickpeas to the pot. Bring the mixture to a rolling boil and cook until the onions are very tender and the sauce has reduced to about 2 cups.

11. In a small bowl, mix the cornstarch with a little water to make a thin paste. This slurry will help to thicken the sauce.

12. Add the cornstarch paste to the sauce and stir until the sauce has thickened.

13. Return the chicken back into the pot and reheat it in the sauce.

14. To serve, place the chicken in a deep dish and cover it generously with the sauce.

Expert Tips & Tricks

• For a richer flavor, brown the chicken in the pot before adding the other ingredients. This adds depth to the overall taste.
• If you prefer a spicier tagine, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• The tagine can be made a day ahead. The flavors meld together beautifully overnight. Simply reheat before serving.
• If you can’t find dried chickpeas, you can use canned chickpeas, but be sure to rinse them thoroughly before adding them to the recipe. Adjust cooking time accordingly.
• Use chicken thighs for extra flavor and juiciness, or a combination of thighs and drumsticks.

Serving & Storage Suggestions

Serve this Ginger Chicken with Chickpeas hot, garnished with fresh cilantro or parsley. It pairs beautifully with couscous, quinoa, or crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, or in the microwave. You can also freeze the tagine for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	200mg	67%
Sodium	900mg	38%
Total Carbohydrate	50g	17%
Dietary Fiber	12g	48%
Sugars	8g	N/A
Protein	70g	140%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the chicken with hearty vegetables like sweet potatoes, butternut squash, and zucchini.
• Spicy: Add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce for an extra kick.
• Sweet: Add a tablespoon of honey or maple syrup to the sauce for a sweeter flavor profile.
• Herby: Experiment with different herbs like mint, cilantro, or oregano to add unique flavors.
• Citrusy: Add the zest of one lemon or orange to the sauce for a brighter, more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned chickpeas instead of dried?
A: Yes, you can! Rinse canned chickpeas thoroughly before adding them to the recipe. Since they are already cooked, you’ll skip the initial cooking step.

Q: How can I make this tagine spicier?
A: Add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce. Start with a small amount and adjust to your liking.

Q: Can I make this tagine ahead of time?
A: Absolutely! In fact, the flavors meld together beautifully overnight. Store it in the refrigerator and reheat before serving.

Q: What’s the best way to thicken the sauce if I don’t have cornstarch?
A: You can use all-purpose flour as a substitute. Mix it with a little cold water to form a slurry before adding it to the sauce. Alternatively, you can simply allow the sauce to reduce naturally by simmering it for a longer period.

Q: Can I use a different type of meat instead of chicken?
A: Yes, you can! Lamb or beef would also work well in this recipe. Adjust the cooking time accordingly, as lamb and beef may require longer cooking times to become tender.

Final Thoughts

I sincerely hope you’ll try this Ginger Chicken with Chickpeas tagine. It’s a dish that brings warmth and flavor to any table, a true celebration of Moroccan spices and simple, wholesome ingredients. Feel free to share your experiences and any variations you create! This tagine is wonderful on its own, but it’s even better when paired with a crisp, dry white wine or a refreshing mint tea. Enjoy the journey of flavors!