Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe

Name: Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 large or two medium yellow onions (about 1 pound; 450g), thinly sliced; 6 medium garlic cloves, smashed; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; Pinch saffron (optional); Kosher salt and freshly ground black pepper; 4 whole chicken legs (about 3 pounds; 1.3kg total), split into drumsticks and thighs; 6 ounces (170g) dried figs (about 25 figs); 1/2 cup shelled roasted pistachios (about 2 1/2 ounces; 70g); 1 1/2 cups (9 ounces; 255g) cooked and drained chickpeas or one drained 15-ounce can chickpeas; Picked leaves of fresh herbs like mint, cilantro, and/or parsley, for garnish; Cooked long grain rice or couscous, for serving

"This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural, flavorful juices of the meat and vegetables...."

INGREDIENTS

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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 cloves, smashed

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1/2 teaspoon ground ginger

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1/2 teaspoon ground turmeric

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Pinch saffron (optional)

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Kosher salt and freshly ground black pepper

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4 whole chicken legs (about 3 pounds; 1.3kg total), split 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 fresh herbs like mint, cilantro, and/or parsley, for garnish

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Cooked long grain rice or couscous, for serving

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