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Ginger Chicken with Chickpeas Moroccan Tagine

i found this recipe in paula wolfert's cookbook. after playing around with it a little, i came up with this version. even if you don't love chickpeas this recipe is worth trying. add an extra hour to the cook time if you are not using a pressure cooker.

complex14 ingredients18 preparation steps
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Ingredients

  • dried garbanzo beans
  • skinless chicken
  • black pepper
  • ginger
  • salt
  • garlic cloves
  • olive oil
  • lemon juice
  • turmeric
  • onion
  • parsley
  • cinnamon stick
  • sweet butter
  • cornstarch

Preparation

  1. 1cover dried chick-peas with water & soak overnight
  2. 2you can do this in advance & then freeze the chick-peas
  3. 3when ready to use take out of the freezer & thaw
  4. 4blend salt , ginger , pepper , garlic , oil , & lemon juice in a bowl
  5. 5take a skewer or sharp knife & poke several holes into the chicken
  6. 6then dip the chicken into the mixture so that all sides are covered
  7. 7place chicken into a glass & cover with the remaining mixture
  8. 8let it marinate for at least 2 hours
  9. 9drain the soaked chick-peas or thaw the ones already prepared
  10. 10place chick-peas , 1 / 2 tsp salt , & fresh water into a sauce pan or pressure cooker & cover with lid
  11. 11if using a pan , cook chick-peas for 45 minutes
  12. 12if using a pressure cooker , cook for 15 minutes
  13. 13drain chick-peas & submerge in a bowl of cold water
  14. 14gently rub the chick-peas to remove their skins
  15. 15immediately remove skinned peas from the water & place into another bowl
  16. 16place 3 cups of water , chicken & any juices in the bowl into the large pot or pressure cooker
  17. 17add salt , turmeric , ginger , parsley , 2 cloves garlic , cinnamon stick , & butter
  18. 18if using a pot bring to boil , reduce heat , cover , & simmer for 1 hour , turning the chicken frequently in the sauce