Chicken and Chick Pea Tagine

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I have done this stew with dried, soaked and cooked chick peas and with canned, and it is, I have to tell you, better with dried. I cook them till more or less tender first. If you want to substitute tinned ones, add 2 or 3 cans of them, drained, on reheating.

You can choose whether or not you want to keep the skin on your chicken thighs, but make certain they have not been boned.