Chickpea tagine with chicken and apricots from The Minimalist at The New York Times by Mark Bittman

  • dried apricots
  • chicken thighs
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • onions
  • parsley
  • tomatoes
  • chicken stock
  • bulgur
  • cooked chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock.

  • ashallen on October 13, 2019

    I liked the cooking technique in this recipe which yielded tender, moist chicken and tender, well-flavored chickpeas. Something about the spice mixture as specified didn't quite hit it for me but that's easily adjusted.

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