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Chicken and Chickpea Tagine

NYT Cooking: Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think,%...

INGREDIENTS

  • 2 tablespoons corn or canola oil
  • 2 tablespoons butter
  • 1 large onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  •  Salt
  •  Pinch nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 
class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; font-weight: 700; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  •  Pinch cayenne
  • 1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
  • 4 cups chickpeas (canned are fine; drain and rinse first)
  • ½ cup raisins or chopped pitted dates
  • ½ vanilla bean
  • 8 chicken thighs, or 4 leg-thigh pieces, cut in two
  •  Chopped cilantro or parsley leaves
  • sourcehttps://cooking.nytimes.com/recipes/7794-chicken-and-chickpea-tagine
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