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Cutting up a whole chicken seems like one of those kitchen artforms lost to time, literally because there’s not enough of it. My mom dismantled whole birds on the regular when I was a kid\u00a0because doing it yourself was so much cheaper than paying for the boneless, skinless. It’s a thing I’ve only gotten better at in the last year or so (I won’t go so far as to say I’m good at it), because there are still hack jobs here and there. \u00a0A whole bird cut up was just the thing for this chicken tagine with chickpeas. The good news is, this is pantry cooking, so long as you’ve got the chicken, you probably have everything else in the cupboard.<\/p>\n
Adapted from Mark Bittman’s recipe in the New York Times<\/a>, this version incorporates the suggestion from commenters on the original to double the spices and takes into account you’re more likely to have canned tomatoes and chickpeas around at this time of year.<\/p>\n Without browning the chicken first, you might take the lid off at the end of 45 minutes and think that chicken is looking a little pale. No worries, you’ll thicken the sauce slightly and then spoon it over the chicken to give it a nice orange gloss.<\/p>\n Serve it over pearl couscous – I generally do 2 c. pearl couscous to 2 c. water with 1\/2 t. salt — to serve 4-6 people. Need a salad to go with? Try Smitten Kitchen’s carrot salad with harissa, feta and mint<\/a>.<\/p>\n Stay warm out there.<\/p>\n\t\r\n\t
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