How to make Chicken Tagine With Chickpeas And Mint - A sweet and sour dish prepared with chicken and a flavorful sauce.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Chicken (चिकन)

Cuisine : Moroccan

Course : Main Course Chicken

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Chicken Tagine With Chickpeas And Mint Recipe Card

Chicken Tagine With Chickpeas And Mint

Tajins and pastillas are true symbols of Moroccan food.  Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce. 
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used  in moderation.  They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Tagine With Chickpeas And Mint Recipe

  • Chickpeas (kabuli chana) parboiled 2 cups

  • Chicken cut into 8 pieces 800 grams

  • Onions sliced 2 medium

  • Mint leaves a few

  • Carrot 1

  • French beans 3-4

  • Tomatoes 2 large

  • Olive oil 2 tablespoons

  • Ginger chopped 2 tablespoons

  • Garlic chopped 3 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Paprika 1 teaspoon

  • Coriander seeds roasted and crushed 2 tablespoons

  • Coriander roots 1/4 cup

  • Salt to taste

  • Cumin powder roasted 1/4 teaspoon

  • Cinnamon powder a pinch


Step 1

Cut carrot into ½ inch thick round slices, cut French beans into ½ inch pieces and chop the tomatoes finely.

Step 2

Heat a deep non-stick pan, add olive oil. Add ginger and garlic and sauté. Add onion and sauté till lightly browned.

Step 3

Add turmeric powder, paprika powder and crushed coriander seeds. Stir and add tomatoes. Reduce heat and add carrot, French beans and chicken and continue to sauté for 1 minute.

Step 4

Add chickpeas and sauté for 1 minute more. Add 2 cups water and stir. Increase heat, cover and cook. Chop coriander stems finely.

Step 5

When the chicken mixture starts boiling, add salt, roasted cumin powder and coriander stems. Cover and cook till chicken is cooked. Add cinnamon powder and stir. Switch off the heat.

Step 6

Tear fresh mint leaves and add. Serve hot with pita bread or roti or rice.