Chicken Tagine With Peppers and Chickpeas

• 2 tablespoons extra virgin olive oil
• 1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
• Salt and freshly ground black pepper
• 1 cup chopped onion
• 3 cloves garlic, sliced thinly
• 1 red bell pepper, cored, seeded, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup chicken stock
• 1 tablespoon tomato paste
• Large pinch cayenne, or to taste
• 23 cups cooked chickpeas, rinsed if canned
• Juice of 1/2 lemon
• 1 tablespoon minced cilantro leaves

1. Place tagine base on stovetop, add oil and turn heat to medium.
2. Dry chicken pieces, place on tagine base and saute until lightly browned on both sides.
3. Remove to a platter and season with salt and pepper.
4. Lower heat and add onion and garlic.
5. Saute until starting to soften, add diced pepper and saute a few minutes longer.
6. Stir in cumin and paprika.
7. Add stock and stir.
8. Stir in tomato paste and cayenne to taste.
9. Mixture should be somewhat spicy.
10. Return chicken to tagine, baste with sauce and add chickpeas and lemon juice.
11. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through.
12. Taste sauce and add salt and pepper if needed.
13. Scatter cilantro over top.
14. Serve from tagine.

extra virgin olive oil, chicken, salt, onion, garlic, red bell pepper, ground cumin, spanish smoked paprika, chicken stock, tomato paste, cayenne, chickpeas, lemon, cilantro

Taken from cooking.nytimes.com/recipes/11964 (may not work)