Rooster Tagine With Pistachios, Dried Figs, and Chickpeas Recipe
Why It Works
- Delicate heat and the pure juices from the onions and rooster are all you need for this straightforward however deeply flavored stew.
- Sustaining the vessel lined all through cooking traps that moisture, creating the dish’s juices.
- Dried figs, pistachio nuts, and spices add layers of style and a mix of textures.
Most braised meat and stew recipes on Crucial Eats start with a meat-searing step, nevertheless not this one—an awesome reminder that there’s a number of strategy to assemble unbelievable depth of style in a dish. Whereas this isn’t a normal tagine, it makes use of the delicate cooking method widespread to many tagine recipes along with acquainted North African flavors, along with warmth spices, dried fruits, and nuts.
What Is a Tagine?
The phrase tagine can consult with every the cooking vessel—normally a shallow earthenware dish with a conical lid—and the meals that’s prepared in it. On account of the earthenware is liable to cracking beneath extreme heat (or from speedy temperature modifications), it’s essential to utilize a further gentle flame, which coaxes out the juices from the aromatic greens like onion and garlic along with the rooster, making a rich fat-slicked broth that bathes the meat, chickpeas, figs, and pistachios. Warmth spices like flooring ginger, turmeric, and, optionally, floral saffron, add rather more depth.
Totally different Vessels and Parts
If you happen to do not need an exact tagine, do not be involved. This recipe will even work in a Dutch oven. Merely protect the lid on (in addition to whilst you usually stir to cease one thing from sticking and burning), to lure all that moisture important to type the braising liquid.
You may too use this recipe as inspiration for irrespective of you’ve got in your pantry. No dried figs? Dried prunes, apricots, or raisins may work too. No pistachios? Try blanched full almonds.
Rooster Tagine With Pistachios, Dried Figs, and Chickpeas Recipe
Cook dinner dinner Mode
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1/4 cup (60ml) extra-virgin olive oil
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1 large or two medium yellow onions (about 1 pound; 450g), thinly sliced
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6 medium garlic clovessmashed
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1/2 teaspoon flooring ginger
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1/2 teaspoon flooring turmeric
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Pinch saffron (elective)
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Kosher salt and freshly flooring black pepper
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4 full rooster legs (about 3 kilos; 1.3kg entire), lower up into drumsticks and thighs
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6 ounces (170g) dried figs (about 25 figs)
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1/2 cup shelled roasted pistachios (about 2 1/2 ounces; 70g)
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1 1/2 cups (9 ounces; 255g) cooked and drained chickpeas or one drained 15-ounce can chickpeas
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Picked leaves of latest herbs like mintcilantro, and/or parsley, for garnish
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Cooked prolonged grain rice or couscous, for serving
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In a tagine or Dutch oven, heat olive oil over medium heat until merely shimmering. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt.
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Season rooster all through with salt and pepper and nestle into the onions along with the figs and pistachios. Lower heat to medium-low, cowl, and put together dinner, stirring and scraping the underside of tagine or pot usually to cease sticking and scorching, until rooster is cooked by and registers 165°F (75°C) on an instant-read thermometer, about 1 hour; lower heat at any degree if the onions seem like sticking and browning quickly (just a bit little little bit of browning is okay, nevertheless you want all of the items to arrange dinner gently).
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Swap rooster to a serving platter, stir chickpeas into onion mixture, and proceed to arrange dinner until warmed by. Season onions and chickpeas with salt, if needed. Spoon onion and chickpea mixture along with cooking juices, figs, and pistachios on excessive of rooster. Garnish with picked herbs and serve with warmth rice or couscous. (Alternatively, you might return the rooster objects to the tagine and serve from there.)
Specific gear
12-inch tagine or 5 1/2-quart Dutch oven
Make-Ahead and Storage
The finished dish is likely to be refrigerated in an airtight container for as a lot as 5 days.
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