Chicken and Chickpea Tagine by Mark Bittman, NYT Cooking

Time: 1 hour

Yield: 4 servings

Get full recipe๐Ÿ‘‡๐Ÿป

http://cooking.nytimes.com/recipes/7794-chicken-and-chickpea-tagine
INGREDIENTS

2 tablespoons corn or canola oil

2 tablespoons butter

1 large onion, peeled and thinly sliced

2 cloves garlic, minced

Salt

Pinch nutmeg

ยฝ teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

ยฝ teaspoon ground black pepper

Pinch cayenne

1 ยฝ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)

4 cups chickpeas (canned are fine; drain and rinse first)

ยฝ cup raisins or chopped pitted dates

ยฝ vanilla bean

8 chicken thighs, or 4 leg-thigh pieces, cut in two

Chopped cilantro or parsley leaves

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