This soul warming Chicken and Chickpea Tagine simmers tender, bone-in thighs with hearty chickpeas and vibrant spices cumin, cinnamon, and paprika in a rich, honey kissed tomato sauce.

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Protein & Vegetables:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
• 1 large onion, diced
• 2 carrots, sliced
• 1 (15 oz/425g) can chickpeas, drained and rinsed
• 1 (14 oz/400g) can diced tomatoes

Spices & Pantry:

• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 cup (240ml) chicken broth
• 2 tbsp honey or brown sugar
• Salt and black pepper to taste

Optional Additions:

• ¼ cup (40g) raisins or chopped dried apricots
• 1 sweet potato (about 300g), peeled and cubed
• Fresh cilantro or parsley, to garnish

Instructions

1. Brown the Chicken:
   Heat olive oil in a deep pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place skin-side down and cook for 5–7 minutes until golden. Remove and set aside.
2. Sauté Aromatics:
   Add onion and carrots to the pot. Sauté for 5 minutes until softened. Stir in garlic, cumin, paprika, cinnamon, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
3. Combine Ingredients:
   Pour in diced tomatoes, chickpeas, chicken broth, and honey/sugar. Add optional raisins/apricots and sweet potato if using. Stir well. Return chicken to pot, nestling pieces into the liquid.
4. Simmer Until Tender:
   Cover and reduce heat to low. Simmer for 35–40 minutes, stirring occasionally, until chicken is cooked through. If sauce is thin, uncover and simmer 5 extra minutes to thicken.
5. Serve:
   Garnish with fresh herbs. Serve with couscous, rice, or crusty bread.