CHICKEN TAGINE WITH CHICKPEAS IN A MATBUCHA SAFFRON SAUCE

Simple and delicious might be overused in the realm of recipes but what can i tell you- this chicken and chickpea stew is so simple to make and as delicious as can be. Serve with white rice and a green salad and you got yourself a meal you will be coming back to over and over again.
If saffron is not usually a spice you have in stock,
I highly recommend getting some from Diaspora or Burlap & Barrel.

Serves 3
¾ cup Signature Matbucha or Matbucha with Olives & Mint
6 pieces of boneless skinless chicken thighs
1 can chickpeas (15.5 ounce)
Pinch of saffron
¾ cup boiling water
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Soak the saffron in the boiling water for 10 minutes.
Cut each chicken piece roughly into 6.
In a cooking pot add the matbucha and saffron water, bring to a boil. Once boiled add the chicken and chickpeas and cook on medium heat for 5 minutes with lid on. Remove the lid and cook on high heat for another 5 minutes, you are looking for some of the liquid to evaporate and thicken. Taste, and add salt to taste.