Moroccan Chicken with Chickpeas
This is a variation of our Chicken Tagine Base Recipe, inspired by Chef V’s oldest son Enzo’s taste.
Servings: 4
Calories: 510kcal
Equipment
- Stovetop
Ingredients
- ~1.25 lbs boneless skinless chicken thighs (1 package)
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon Kosher salt
- ½ Tablespoon extra virgin olive oil
- ½ cup diced onion
- 3 garlic cloves, minced
- 1 can chickpeas, drained with ½ cup liquid reserved
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
Optional:
- 2 Tablespoons chopped Italian parsley
Instructions
- In a large bowl, combine 1 Tablespoon oil with spices, salt, and pepper. Add chicken and toss to coat. Allow chicken to marinade for at least 30 minutes. Chicken can also marinade overnight, but not more than 24 hours.
- Heat a 12” skillet over medium heat. Once the pan is hot, add ½ Tablespoon oil. Once oil is shimmering, add chicken thighs in batches if needed, not overcrowding the pan. Sear ~3-4 minutes on each side, until chicken easily releases from pan. Remove to plate once done.
- Turn down heat to medium-low, and add diced onion. Saute for ~4-5 minutes until translucent. Add garlic and saute for ~30 seconds more.
- Return chicken with juices, chickpeas, and ½ cup bean liquid to the pan. Simmer for ~25 minutes covered.
- Combine honey and lemon juice. Add to chicken and simmer uncovered for 5 minutes. Shred chicken into smaller pieces if desired. Sprinkle with parsley. Enjoy!
Nutrition
Serving: 310g | Calories: 510kcal | Carbohydrates: 24g | Protein: 52g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 180mg | Sodium: 360mg | Potassium: 975mg | Fiber: 5.5g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 5.5mg | Calcium: 65mg | Iron: 3.5mg