Name: Chicken Tagine with Pumpkin and Chickpeas
Yield: Serves 8–10
Cuisine: France
Ingredients: large pinch of saffron; 6 garlic cloves, sliced; Red pepper flakes or cayenne; 4 large onions, diced small; 2 teaspoons cumin seeds, lightly toasted and roughly ground; 2 tablespoons butter; 2 tablespoons olive oil; A 3-inch piece of ginger, peeled and grated; 12 large whole chicken legs (with thighs); Salt and pepper; About 4 pounds pumpkin or winter squash, seeds and membranes removed; Butter; Pinch of ground cinnamon; chopped parsley; 1 large onion, quartered; 1 cinnamon stick; 1 pound (2 cups) dried chickpeas, picked over and soaked overnight in cold water; Salt; Olive oil; A few cloves; Harissa Oil

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 wh