Chicken and Chickpea Tagine with Pasta

Thursday, November 6, 2014
Chicken and Chickpea Tagine with Pasta is a braised style stew with pasta, a little change with the flavors but a great weeknight meal that's super tasty.

Boneless chicken thighs are what I use in our recipe and it's tweaked quite a bit from the original recipe with a blend of more Italian spices added.

For those who don't like some of the spices we use, adapt to your own taste, we do like the addition of cinnamon and ginger in this dish.

The chickpeas give it a nice addition to the sauce along with some raisins and then over a dish of rice or your favorite pasta a very hearty meal.

Then as much or little spice to taste for the perfect weeknight meal or even hosting a dinner party this meal really goes a long way in feeding a crowd.

If you love new chicken recipes you may also like to try Pizza Chicken and Potatoes, Copycat Longhorn Chicken Parmesan Crusted Chicken.

Scroll down to the bottom for this yummy printable recipe to make this amazing sauce with chicken and chickpeas.








Spicy Sauce



This sauce is truly a delicious blend of seasonings, spice, and a bit more Moroccan in flavor than Italian.

The sauce is great using all fresh ingredients and not canned but you can choose to use either one.

This chicken dinner is perfectly cooked in a cast-iron saucepot.

An easy all-in-one pan meal that will stretch a family budget to feed easily and economically.

Again you can add anything you like to this style sauce with the chicken for those picky eaters and we love it best served with pasta, rice, or Garlic Mashed Potatoes.




Ingredients You Will Need (scroll down to the bottom for exact measurements)

  • vegetable or olive oil
  • butter
  • minced garlic
  • salt and pepper
  • nutmeg
  • ground cinnamon
  • ground ginger
  • honey
  • paprika
  • dried oregano
  • freshly chopped basil
  • small onions slice
  • red pepper flakes crushed
  • fresh plum tomatoes
  • chicken broth
  • chickpeas (canned or cooked from dried chickpeas)
  • raisins or chopped pitted dates
  • boneless chicken thighs, breasts cut up (or use another part you prefer)
  • Optional: chopped parsley and Parmesan long strands of grated cheese




Tips:


  • use boneless chicken or bone-in
  • use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
  • add more butter or olive oil for sauteing the chicken 
  • low sodium chicken broth can be substituted for regular
  • butter makes a good flavor for frying 
  • simmer the sauce slowly
  • green pitted olives or mushrooms  can be substituted for chickpeas
  • not a chicken lover? use another boneless meat IE sirloin steak, pork steak, or veal


flour and seasoned chicken cutlets frying in butter


Other Side Dish Suggestions




chickpeas in a slow cooker


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One-Pan Easy Meals



This recipe for chicken is a super easy meal and with the addition of pasta, this sauce is perfect with the blend of flavors.


As you can see we are big one pan meal lovers, quick, easy and remember you can use any boneless meats with this recipe.


Chicken and Chickpea Tagine with Pasta

Chicken and Chickpea Tagine with Pasta

Yield: 4
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is a version of Tagine with boneless chicken and chickpeas in a delicious sauce over pasta.

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons butter
  • 4 cloves of minced garlic
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoon honey
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly chopped basil
  • 2 small onions chopped
  • 1/2 teaspoon red pepper flakes
  • 2 1/2 cups crushed fresh plum tomatoes
  • 1 cup of chicken broth
  • 4 cups chickpeas (canned or cooked from dried chickpeas)
  • 1/2 cup raisins or chopped pitted dates
  • 8 pieces of boneless chicken thighs, cubed breast pieces (or use another part you prefer)
  • Serve with: Pasta of any kind cooked to package instructions in salted water, brown or white boiled rice, couscous or mashed potatoes
  • Garnish: 2 tablespoons chopped flat-leaf Italian parsley

Instructions

  1. Trim the chicken thighs if using and remove any fat and skin.
  2. Saute chicken in oil in a cast iron dutch oven or sauce pot for 4 minutes on each side.
  3. Add the onions, garlic salt, and pepper and saute for around 1 minute or until the oil is fragrant.
  4. Stir in all the rest of the herbs, spices, tomatoes, broth, chickpeas, raisins, or any other ingredients you chose to use and simmer for around 40 minutes or until the chicken is cooked and the internal temperature is 165 degrees using a meat thermometer.
  5. Note if you prefer a thicker sauce coat the chicken in flour first before frying.
  6. Serve with cooked pasta, rice, couscous, or mashed potatoes with the chicken poured over the top.
  7. Garnish with parsley

Notes

Tips:


  • use boneless chicken or bone-in
  • use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
  • add more butter or olive oil for sauteing the chicken 
  • low sodium chicken broth can be substituted for regular
  • butter makes a good flavor for frying 
  • simmer the sauce slowly
  • green pitted olives or mushrooms can be substituted for chickpeas
  • not a chicken lover? use another boneless meat IE sirloin steak, pork steak, or veal


Nutrition Facts

Calories

532.4

Fat (grams)

18.25

Sat. Fat (grams)

5.32

Carbs (grams)

80.74

Fiber (grams)

17.51

Net carbs

63.26

Sugar (grams)

22.5

Protein (grams)

18.14

Sodium (milligrams)

346.16

Cholesterol (grams)

18.19
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pasta, recipes, chickpea recipes, chicken recipes
Moroccan, Italian, Middle Eastern


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Mommy's Chicken Nuggets


Baked Taste Like Fried Lemon Chicken Cutlets


Bundt Pan Roasted Chicken