Chicken with chickpeas in tomatoes from the tagine

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 500 g tomatoes
• 2 shallots
• 2 garlic cloves
• 1 can chickpeas
• 3 tbsp honey
• 500 ml chicken broth
• 1 tbsp ginger paste (ginger-garlic paste)
• 1 sprig(s) coriander
• 1 sprig(s) of thyme
• 5 sage leaves
• 8 apricots (dried apricots)
• 1 handful of raisins
• 7 leaves of lemon basil
• 1 tsp garam masala
• 1 tsp Ras el Hanout
• 1 tsp turmeric powder
• 2 tsp cinnamon powder
• 1 tsp paprika powder
• 1 tbsp sesame seeds
• 2 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 15 minutes

sweet with apricots and raisins

Set one tomato aside. Cut a cross into the remaining tomatoes and blanch them in boiling water for about 30 seconds. Then peel off the skin and cut the tomatoes into very small cubes to form a concassée. Heat half of the olive oil in a saucepan. Sauté the tomatoes and reduce the heat to low, about 4 minutes, then add the honey and cinnamon. Cook, stirring constantly, until a thick, almost caramel-like mass forms. Then let cool. Finely chop the shallots and sauté them in the olive oil in the tagine until translucent. Add the spices, thyme, ginger paste, and garlic. Slice the remaining tomato, add it to the tagine with the meat, sauté briefly, and deglaze with a little stock. Let it simmer on low heat, adding a little more stock now and then. After an hour, add the tomato paste, chickpeas, coriander, raisins, dried apricots, and lemon basil, and simmer for 20 minutes. Serve with rice or couscous and sprinkle with coriander and sesame seeds. Feel free to add roasted nuts like cashews or pine nuts. Let your creativity run wild. Inspired by a great, very similar dish by Chefkoch user reveur.