This Moroccan-inspired chicken and chickpea stew is a comforting, one-pan meal that balances warm spices with bright acidity. The chicken is rubbed with a fragrant blend of turmeric, cumin, and cayenne, then browned to lock in flavor before simmering gently with onions and garlic. The chickpeas absorb the savory juices, becoming tender and rich, while a splash of fresh lemon juice at the end adds a necessary tang that cuts through the earthiness of the spices. Its an excellent choice for a hearty weeknight dinner or a satisfying lunch that holds up well in leftovers. Serve with crusty bread to soak up the flavorful sauce or over couscous for a complete meal.
Moroccan Chicken & Chick Peas
Description
This Moroccan-inspired chicken and chickpea stew is a comforting, one-pan meal that balances warm spices with bright acidity. The chicken is rubbed with a fragrant blend of turmeric, cumin, and cayenne, then browned to lock in flavor before simmering gently with onions and garlic. The chickpeas absorb the savory juices, becoming tender and rich, while a splash of fresh lemon juice at the end adds a necessary tang that cuts through the earthiness of the spices. Its an excellent choice for a hearty weeknight dinner or a satisfying lunch that holds up well in leftovers. Serve with crusty bread to soak up the flavorful sauce or over couscous for a complete meal.Ingredients
Directions
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Pat the chicken pieces dry with paper towels.
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In a small bowl, combine turmeric, cumin, cayenne pepper, and 1 teaspoon of salt. Rub this spice mixture thoroughly over the chicken pieces.
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Let the seasoned chicken stand at room temperature for 15 minutes to allow flavors to penetrate.
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Heat oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces and brown on all sides until golden. Remove chicken to a plate and set aside.
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Reduce heat to medium. Add the chopped onion to the same pan and fry gently until soft and translucent, about 5-7 minutes.
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Add minced garlic to the onions and cook for 1 minute until fragrant, being careful not to burn.
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Drain and rinse the canned chickpeas. Add the chickpeas to the pan with the onions and garlic.
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Return the browned chicken pieces to the pan. Pour in the juice of one lemon.
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Add a splash of water if necessary to prevent sticking, cover the pan, and simmer gently on low heat for about 30-40 minutes, or until the chicken is cooked through and tender and the liquid has reduced considerably.
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Taste the sauce and add more salt if needed. Adjust acidity by adding more lemon juice if desired.
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Carefully remove the chicken pieces from the pan and place them on a serving platter.
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Spoon the chickpeas and remaining sauce over the chicken. Garnish with lemon wedges and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 901.0kcal
- % Daily Value *
- Total Fat 41.4g64%
- Saturated Fat 11.3g57%
- Cholesterol 303.0mg101%
- Sodium 284.6mg12%
- Total Carbohydrate 15.1g6%
- Dietary Fiber 6.1g25%
- Sugars 5.8g
- Protein 97.6g196%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
