Chicken Tagine with Pumpkin and Chickpeas

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Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

Saffron-scented North African–style chicken tagine is a wonderful stew, perfect for a small group, comforting on a cold night. In Tunisia and Morocco, tagine is both the name of the cooking vessel and the dish. Basically, a deep thick earthenware plate is filled with meat and vegetables or dried fruit. A high conical lid keeps the moisture in, allowing the dish to simmer, sizzle, and bake, on a propane stovetop or over hot coals. The tagine is a clever device, economical in a land where the price of fuel is high and most homes do not have ovens. Similar results can be achieved in an American oven using a wide shallow casserole or gratin dish.

This tagine can be made hours (or a day) before serving, and then is easily reheated. The recipe is easy to alter for other seasons (it’s wonderful with tomatoes in place of pumpkin).

Ingredients

    Method