Chicken Tagine with Pumpkin + Chickpeas

A tagine is a traditional stew and
cooking pan from Morocco.

6 large whole chicken legs (with thighs), skins removed.
2 tsp. cumin, crushed seeds or powder
2 large onions, peeled and quartered
2 Tablespoons butter
1 Tablespoon extra-virgin olive oil
coarse salt + pepper
3 garlic cloves, sliced
1 cup
pumpkin pesto or 1 cups organic pumpkin puree.
pinch of ground cinnamon
1 Tablespoon chopped Italian parsley
2 cups chicken stock
1 cup cooked

Season the chicken legs with salt and pepper. If using cumin seeds, toast the seeds over medium heat just until you smell the flavors releasing. Crush in a mortar + pestle or with the bottom of a heavy pan. Sprinkle the cumin over the chicken. Set the aside.

Preheat the oven to 400 degrees. In a skillet over medium heat, saute the onions in butter and olive oil until softened. Season with salt and continue cooking until the onions are cooked, about 10 minutes. Add the pumpkin pesto, garlic, cinnamon and parsley. Stir until blended. Remove the mixture from the pan and place in a large
tagine cooker.

Arrange the chicken legs over the mixture in one layer, skin side up. Add the chicken stock.
Cover the tagine and bake for 20 minutes, or until the liquid is bubbling. Reduce the heat to 175 degrees. Add the chickpeas and continue cooking for another 30 minutes, or until the chicken legs are tender to the touch of a fork.

Serve the chicken tagine over
Sardinian Fregola.

Serves six.

Buon appetito! copyright 2011 Alisa Barry

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