Chicken and Chickpea Tagine

  • 1 1/4 cup dry chickpeas, soaked overnight and drained
  • 3 1/2 cup chicken stock
  • 1 1/2 lb boneless chicken
  • 2 1/3 cup onion, diced
  • 2 1/3 cup green pepper, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/8 tsp cinnamon
  • 1/3 cup raisins
  • 3 cup diced tomatoes
  • 1 1/4 cup bulgar
  • 1/4 cup parsley, chopped
  • Salt and pepper, to taste

Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened. Rinse the chickpeas and set aside. Add a small amount of oil to a large skillet or straight sided pan. Over  medium-high heat, sear of chicken on both sides then set aside. Reduce heat to medium.  Add onions and peppers and cook until tender.  Add garlic, ginger, spices, raisins, and tomatoes. Stir, scraping any brown pieces off the bottom. Cook for 10 minutes. Add chicken stock and chicken. Let simmer over low heat until chicken is cook through, about 10-15 minutes. Once chicken is cooked, remove from pan and shred.  Once shredded return to pan and add bulgar and parsley. Simmer until bulgar is done, about 10-15 minutes. Add chickpeas and salt and pepper to taste.