Chicken Tagine with Potato Croquettes

I found several Algerian chicken stews to choose from, and I'm not sure why this one won out, but it's really tasty so I made a good choice!

I'm a big fan of chick peas, so perhaps that's why I picked it. And, the seasonings used in this tagine are wonderful. (I don't have an actual tagine, by the way, which seems like such a luxury! But, my Dutch oven worked just fine.)

The croquettes are delicious, too! Lightly seasoned and fluffy inside, they make a great side for this meal. And, I made a gravy out of the cooking liquid, which made them even better. They were perfect for sopping up every drop and cleaning my plate.

Honestly, it's not as complicated to make as it sounds, just leave plenty of time for prepping the ingredients and boiling (and cooling) the potatoes. You'll be rewarded with a flavorful, satisfying meal.

Here's how I made it:

Olive oil and butter
3 pounds chicken (we used halved boneless breasts for less fat; but a cut up roaster would work too)
1 large red onion, diced
1 clove garlic, minced
½ tsp cinnamon
½ tsp cayenne pepper
Salt and freshly cracked black pepper, to taste
1 can (15 oz) chickpeas, drained and rinsed
1 cup water

2 lbs potatoes, boiled, cooled and mashed or riced
2 eggs
½ cup gruyere cheese
1 small onion, grated
2 Tbsp fresh parsley, minced
Pinch of nutmeg
Salt and freshly cracked black pepper, to taste

Flour, for dredging
Canola or vegetable oil, for frying

Heat the oil and butter over medium-high heat in a large Dutch oven and brown the chicken on all sides. Remove from pan and keep warm. Saute the onions till golden. Then, add the garlic and spices, return the chicken to the pan, cover and cook for 5 minutes. Add in the chick peas and water, cover again and simmer on low for an hour.

Meanwhile, heat the oil for frying in a deep pan to 375. Mix the potatoes and all other ingredients in a medium bowl. Roll into 2" balls (wet or grease your fingers to help prevent sticking), and dredge them in the flour. Shake of the excess and set them aside on a plate. Fry them a few at time, so the oil doesn't cool too much. Drain them on paper towels, and keep warm till you're ready to serve them.

When the chicken is done, remove the meat and chickpeas from the pan leaving the liquid behind. Bring the liquid to a boil. Make a roux using a 2 Tbsp each of butter and flour (or whisk the flour into a little of liquid to remove lumps and avoid the extra fat), and add it to the pot. Season with a little extra salt and pepper, if needed. Continue to boil for a few minutes till it thickens into a rich gravy.