Chicken and Chickpea Tagine

Ingredients

1 tablespoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground cinnamon

Kosher salt and ground black pepper

2 pounds boneless, skinless chicken thighs, trimmed

2 tablespoons grapeseed or other neutral oil

1 large yellow onion, halved and thinly sliced

2 medium carrots, peeled and cut into ¼-inch rounds

Two 15½-ounce cans chickpeas, rinsed and drained

½ cup raisins OR golden raisins OR chopped dried apricots

Optional garnish: Chopped fresh cilantro OR lemon wedges OR both

Directions

In a small bowl, stir together the cumin, coriander, cinnamon and 1 teaspoon each salt and pepper. In a large bowl, toss the chicken with 4 teaspoons of the spice mix; set aside. Reserve the remaining spice mix for cooking the tagine.

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until beginning to brown, 4 to 6 minutes.

Stir in the remaining spice mix, the carrots, chicken and 2½ cups water. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, until a skewer inserted into the largest thigh meets no resistance, about 30 minutes.

Stir in the chickpeas and raisins. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the sauce is thickened, about 15 minutes. Off heat, taste and season with salt and pepper.

Notes

This recipe calls for fast-cooking boneless chicken thighs and a handful of fragrant spices, yielding the deep, rich flavors that are the hallmark of Moroccan tagines. Raisins (or dried apricots) add pops of sweetness to balance the savoriness and spice. Some of the cooking time is hands-off; while the stew simmers, you may wish to prepare some couscous or heat up flatbreads to serve alongside.