Chicken and Chickpea Tagine

I used boneless, skinless thighs, added another onion, doubled all the spices and used half of a cinnamon stick instead of the ground cinnamon. I used fresh tomatoes and included the juices. I also added some chicken broth because for my family it's all about the gravy. Served over couscous with cilantro; it was delicious.

This was super tasty, but I made it per some of the recommendations posted here, and my own meddling.
Definitely double the spices - at least the cumin, coriander, and cayenne (not the vanilla, though). I also added a pinch of tumeric and 5 garlic cloves instead of 2. Instead of adding water, I drained the diced tomatoes and reserved the juice. If it needed more liquid I used that instead. I chose pitted dates, as I prefer them, and had it with quinoa instead of couscous.

Greetings Ulrich. I think Mark is pointing out that a tajine is traditionally not a dish with abundant sauce. Sauce tends to be only an inch or so deep. Be aware that your cast-iron Le Creuset, a lovely piece of equipment, is not a traditional tajine. In the Magreb they are made of terra cotta and the bottom is shallower than the Le Creuset version. When the sides are higher, there is more sauce than in those found in Morocco. Lower sides mean a dryer dish.

First time I cooked this exactly as is. Very good. Second time I seriously upped spices, except vanilla and cinnamon. Superb!

I make traditional Tagines and the addition of tomatoes and chickpeas sparked my interest. So I followed the recipe with two additions and one modification. I added preserved lemon and olives (how can you call it Tagine without preserved lemons and olive). I put the raisins in the couscous where they belong. It was delicious and will make again

The chickpeas/tomato combination stands alone as a tasty vegetarian dish. The recipe can easily be prepared for vegetarians and others at the same time.

LIked it very much. But I felt compelled to do some highly orthodox changes. I couldn't resist browning the chicken, and I couldn't look at the lovely fond on the pan without a quick wine deglazing (not very Moroccan!), finally I ran the chicken thighs briefly under the broiler before serving. At any event, a great dish!

I got an appetizing appearance by dusting the chicken with flour and browning it in hot oil for 5 minutes or so. Then I removed the chicken, made sure I had the right oil/butter mix and proceeded with the recipe -- but with these upgrades: bumped up the nutmeg and cayenne to 1/4 tsp.; doubled the ginger, cumin, coriander and black pepper; and added 1/2 tsp. turmeric. A little of the tomato juice helped prevent extreme dryness. This is really good.

I have no idea what "most tagines are on the dry side" means. I have a tagine (LeCreuset), and all the recipes I've used so far make sure there's enough liquid when you start (i.e. when you put the lid on and let it simmer on the stove top) so that when you open it, you're hit by a fragrant steam and everything is incredibly moist--and tasty because the liquid condenses inside the lid and then drips back, making sure everything has intermingled with everything else.

I made this in the crock pot. I shredded the chicken thighs into the stew and served over rice. It was delicious! Next time I'll add half the raisins at the start and the other half midway; I'd like to taste the texture.

Followed recipe & notes. Doubled spices. Doubled onion. Used 5 cloves garlic. Added 1/2 cup dried pitted figs to 1/2 cup raisins. May have inadvertently tripled the coriander. Used cast iron 10 Inch. Added water Falling off the bone in 45 minutes. No pre-browning just snugged them in the sauce. Used canning pot lid and it sorta looked like a tagine as it was domed and extended past the iron pan edges. Bought whole legs and cut them. Yes to spices. Yes to tagine. Yes to North African food!

I gave this recipe a try today. I made 2 substitutions. My bride, for reasons that escape me, refuses to eat dark meat. So I substituted skinless chicken breasts for the chicken thighs. I used Ethiopian "Kibe" or spiced butter oil to saute the onions and garlic. The Ethiopians make this with about 13 herbs, spices, plus onion and garlic and then boil it down until its clarified. Real good stuff. The dish came out perfectly.

Herb it up a bit with some tarragon or oregano for more intrigue. Also, adding a shot of brandy with a squeeze of fresh lemon for acidity deepens the flavor profile.

I love this recipe--very easy, especially if all the ingredients are on hand. I also doubled the spices (excepting cinnamon). I only used four thighs without reducing the rest, so no problem with dryness.

I serve with raita made with yogurt, cucumber shreds, and chopped mint.