Chickpea tagine with chicken and bulgur from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 388) by Mark Bittman

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Notes about this recipe

  • Delys77 on February 02, 2015

    Pg. 388 Overall this was quite good. Unlike some of his other recipes where I find that the reduction in meat creates a dish that somehow seems unbalanced, here we have essentially increased the amount of an ingredient that is already at home in the tagine and decreased another (ie. more chickpeas and less chicken). The seasoning is nice but 1 tsp of cinnamon is plenty for us. I also skipped the bulgur as I don't like it and served over steamed brown rice. Procedure wise I would brown the chicken, reserve to a plate, then brown the veg, add the veg to the beans, then add the chicken and pop it in the oven for about 20 minutes. Remove from oven, reserve chicken (possibly re-crisp skin under the broiler) and boil sauce uncovered to reduce a touch. Then add the chicken back to the tagine and you are good to go.

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