Golden Chicken With Potatoes & Chickpeas
Two colorful and aromatic spices, turmeric and saffron, combine in this beautiful dish fit for a sultan. Chickpeas and potatoes give substance to the tagine, which carries the meal. This dish make an impressive weeknight meal that transition seamlessly into the next day's lunch, and is great to make in large batches for company.
Golden Chicken With Potatoes & Chickpeas
Prep Time
15
minutes
Cook Time
50
minutes
Servings
4
Total time: 1 hour, 5 minutes
Ingredients
- 3 tablespoons melted butter
- 20 strands saffron
- 1 tablespoon ground tumeric
- 3 tablespoons avocado or olive oil
- 2 onions
- 4 medium potatoes
- 4-6 skinless chicken pieces
- 1 cup chicken broth
- 1 cinnamon stick
- 1 14- ounce can chickpeas
- 1/4 cup flat-leaf parsley
Directions
- In a bowl, combine melted butter, saffron and turmeric. Set aside.
- In the bottom of a flameproof tagine or heavy skillet, heat oil over medium heat. Add onions and potatoes and cook, stirring for 5 minutes.
- Add spice mixture and chicken, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine or skillet. Cook for about 5 minutes or until chicken is browned.
- Using tongs, turn chicken over. Add broth and cinnamon stick and bring to a boil.
- Cover pan or tagine with lid, reduce heat to low and simmer, stirring once, for 25 minutes.
- Stir in chickpeas and parsley. Replace lid and simmer for 10 to 15 minutes, or until chicken is cooked through. Discard cinnamon stick prior to serving.