30-Minute Pan-Fried Creamy Moroccan Sweet & Sour Chickpea Tagine
This vibrant, one-pan dish features tender chicken and chickpeas simmered in a luscious, aromatic sauce with sweet and sour notes from honey and lemon. It's a quick, weeknight-friendly twist on a classic Moroccan tagine, ready in just 30 minutes.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 tbsp ras el hanout
- 1 tsp ground cumin
- 1 15-oz can chickpeas drained and rinsed
- 1 14.5-oz can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp honey
- 2 tbsp lemon juice
- 1/4 cup fresh cilantro chopped
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. Make-Ahead: The sauce can be prepared up to 2 days ahead; reheat and add cooked chicken. Variations: Substitute chicken with firm tofu for a vegetarian version. Serve over couscous, rice, or with crusty bread to soak up the delicious sauce.