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Moroccan chicken with chickpeas recipe

Moroccan chicken with chickpeas recipe

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This expertly spiced Moroccan chicken with chickpeas dish is packed with flavour and fresh ingredients. An easy to prepare main dish for a group of four.

Hertfordshire, England, UK

22 people made this

IngredientsServes: 4

  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspooon harissa paste
  • juice of 1/2 a lemon
  • 1 teaspoon flaked sea salt
  • freshly ground black pepper, to taste
  • 4 chicken breast fillets
  • 2 red peppers
  • 1 yellow pepper
  • 1 medium red onion
  • 2 medium courgettes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried chilli flakes
  • 1 pinch sea salt
  • 400g tin chickpeas, drained and rinsed
  • 150g low fat natural yoghurt
  • chopped fresh flat leaf parsley or coriander, to garnish (optional)

MethodPrep:10min ›Cook:25min ›Extra time:30min marinating › Ready in:1hr5min

  1. To make the marinade, mix the garlic, cumin, ground coriander, harissa paste, lemon juice, salt and pepper in a large bowl. Using a sharp knife, score each chicken breast diagonally 3 times. Add the chicken breasts to the bowl and rub well with the marinade. Cover with cling film and chill for 30 minutes.
  2. Preheat the oven to 200 C / 180 C fan / Gas 6. Line a baking tray with foil. Place the chicken on the prepared baking tray, scored side up.
  3. Bake in the preheated oven for 20 minutes or until the chicken is tender and cooked through (there should be no pink remaining).
  4. While the chicken is cooking, deseed the peppers and cut into 3cm chunks. Cut the onion into 12 wedges. Trim the courgettes and cut diagonally into 1.5cm slices. Toss the vegetables with the olive oil, chilli flakes, sea salt and plenty of freshly ground black pepper.
  5. Heat a large frying pan and add the vegetables. Stir fry over a medium heat for 6 minutes or until the vegetables are tender and lightly browned. Add the chickpeas and toss together for 1 to 2 minutes until hot.
  6. Divide the vegetables and chickpeas between four warmed plates and top with the chicken. Drizzle over any juices and serve with spoonfuls of yoghurt. Garnish with roughly chopped flat leaf parsley or coriander if you like.

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One Pot Moroccan Chicken Tagine

This One Pot Moroccan Chicken stew is my easy spin on a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and warming, anti-inflammatory spices. A special chicken dinner totally doable on weeknights.

What is better than a delicious warming chicken dinner that only uses one pot? Not much, right?! If you are a regular on NEC you know how much I love easy one-pot meals that are nutritious and packed with flavor! This Moroccan Chicken Stew is just that! A one-pot wonder, if you will!

This is not your momma's chicken stew. We're talking Flavor Central, you guys! Trust me, it will surprise your taste buds in the best way possible. Plus it's healthy and ready in less than an hour!

Reviews ( 19 )

Great flavor and just the right amount of heat. Perfect for making on a weekend then parceling out for lunches during the week. I served this over quinoa cooked with a bay leaf in vegetable broth. Yum!

Great flavor. Substituted spinach and prunes and was very happy. Don't be afraid to add a little more moisture, like chicken broth, to create more flavor on your couscous.

Fantastic! Served it over toasted pilav bulgar yum!!

I read all the reviews to get an idea of how the spices worked in this dish. I have ras al hanout from the CL recipe, so I used that and some cinnamon. (No sticks in the house) I also minced the garlic and threw it in, and I used 5 big cloves. I subbed yellow onions for red. I never have cilantro around because it turns to slime 2 days after you buy it, so I chopped up flat parsley, and added some dried mint. I also put in some Swiss chard for a green. I served it over couscous, with a plate of crudités and cranberry sauce. We liked it a lot and I'm looking forward to the leftovers.

This was very good and flavorful, and very easy and fast to prepare. I made only a few minor changes: Instead of briefly sauteing whole garlic cloves, I just chopped the garlic and added it in with the onions. I really didn't see the point of doing it as directed when there are so many strong flavors in this dish I used some powdered cinnamon instead of the stick for the same reason. I also used diced tomatoes rather than chopping whole ones, and used baby arugula instead of the escarole. Served with whole wheat pita bread and feta cheese spread. This is a great, filling meal that works well on a weeknight.

Moroccan chicken with chickpeas recipe - Recipes

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Recipe: Moroccan-Spiced Chicken and Chickpea Sheet-Pan Dinner

Note: The aroma of this dish will make your house smell as delicious as this quick and easy meal will taste. For maximum flavor, buy whole spices and toast and grind them yourself. From Meredith Deeds.

• 1/2 tsp. freshly ground black pepper

• 4 bone-in chicken thighs, patted dry

• 2 (15 oz.) cans chickpeas, drained and rinsed

• 1 large red onion, cut into 1/2-in. wedges

In a small bowl, combine the salt, cumin, coriander, cinnamon, ginger and pepper.

Add 2 tablespoons olive oil, lemon juice and half of the spice mixture to a large bowl. Whisk to combine. Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Place oven rack on the top third of the oven and heat to 425 degrees.

Combine chickpeas, onion, 2 tablespoons olive oil and remaining half of the spice mixture on a large, rimmed baking sheet and toss to coat.

Move chickpeas to the outer edges of the baking sheet and place the chicken thighs in the center. Bake, tossing chickpeas halfway through, for 30 to 35 minutes, until chicken is cooked (at least 165 degrees).

Transfer the chicken to a serving platter. In a large bowl, combine the spinach with the remaining 1 tablespoon oil. Toss thoroughly to coat.

Arrange the spinach on the sheet pan, on top of the chickpeas. Place back in the oven and cook for 3 to 5 minutes, until just wilted. Toss with the chickpeas and transfer to a serving platter. Serve with the chicken.

How To Make Moroccan Chicken Couscous

  1. Preheat the oven: Preheat oven to 375 F degrees.
  2. Create the spice blend: Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp. Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly.
  3. Brown the chicken: In a large Dutch Oven or an oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
  4. Saute the sauteables: Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
  5. Incorporate the rest of the ingredients: Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
  6. Cook the dish: Cover the pot with a lid and place in the oven. If your pot doesn’t have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.


Step 1

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side transfer to a plate.

Step 2

Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth bring to a simmer.

Step 3

Nestle chicken, skin side up, in chickpeas transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

How would you rate Pan-Roasted Chicken with Harissa Chickpeas?

Harissa is Tunisian, not north African. Great recipe though

One of our favorites! I always add a little extra broth but just because we like it a little more saucy.

This has become one of our favourite chicken dishes, easy, tasty and quick.

My younger sister had previously claimed she didn't like chickpeas, but that is no more! Made this with skinless chicken thigh, and it turned out great. Soaked up every last bit of the tasty sauce with a fresh loaf of bread.

I made this tonight in a shallow Lodge cast iron dutch oven (without the lid) using 2 skin-on bone-in drumsticks and 2 skin-on bone-in thighs that we had on hand. Given other comments, I upped the broth to a 1.25 cups, added a chopped orange bell pepper and 3 small diced potatoes (too lazy to also cook couscous) to the onions, as well as a few handfuls of torn up kale to the chickpeas. Otherwise followed the recipe (as if weɽ used 8 pieces of chicken) and it came out perfectly delicious in 25 minutes and we'll certainly make again!

I halved the ingredients (single guy here) and it turned out amazing. The harissa and the sauce itself was just killer. I'll make this many more times.

This has been my favorite recipe to put my own riff on. I've added kale and mushroom for more texture and to really fill out my meal. I definitely needed more stock than the recipe says. Crisping the skin beforehand really makes a huge difference. The flavor is fantastic. A great easy meal to make at the beginning of the week for lunches later that week.

Super flavorful meal that comes together quickly. While the chicken browned, I prepped all of the other ingredients. While the dish roasted, I cleaned everything up. Such an easy, flavorful dish. If you have chicken and chickpeas, just use whatever other ingredients you have on hand to make something similar and you'll have a great dish without having to run to the store.

This was wonderful! I used New York Shuk lemony harissa that alone is super flavorful. I think recipie needs more stock to added (I used cup) because almost all sauce evaporated towards the end of the roasting.

Pleasantly surprised! It's a little messy to make with hot oil spraying everywhere, I loosely placed a cover over the pan during the browning steps. I used (mild) harissa sauce instead of paste, and omitted the parsely. The chicken tastes amazing, the sauce is light and flavorful and a bit sweet not too salty or spicy. Absolutely will make again !

Loved this recipe, will make it again. I doubled the sauce and it worked out great.

How to Make It

Step 1

Heat the oven to 400°F.  While the oven is heating, season the chicken as desired, then sprinkle with the paprika and cumin.  Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high heat.  Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides.  Add another 1 tablespoon oil to the skillet, if needed.  Remove the chicken from the skillet.  Pour off any fat.

Step 2

Heat 1 tablespoon remaining oil in the skillet over medium heat.  Add the onion and garlic and cook for 4 minutes or until the onion is tender, stirring occasionally.  Add the flour and cook and stir for 2 minutes.  Stir in the chickpeas, broth, tomatoes raisins, bay leaves and crushed red pepper.  Return the chicken to the skillet.

Step 3

Place the skillet into the oven and roast for 25 minutes or until the chicken is cooked through.  Discard bay leaves.  Season to taste.  Sprinkle with the parsley just before serving.

  • 4 cloves garlic, finely chopped
  • ¾ teaspoon salt, divided
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup chopped flat-leaf parsley

Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

Moroccan-style chicken

P reheat the oven to 180°C/ fan 160°C/ gas 4. In a large, lidded flameproof casserole heat the olive oil, then add the chicken thigh fillets. Drizzle over the honey and brown the chicken on one side for 5 minutes, then turn and cook for a further 3 minutes. Remove from the pan and set aside.

To the pan add the garlic and root ginger, the carrots, the chickpeas and chopped tomatoes in tomato juice. Make up 720ml hot chicken stock using the stock cube and add 300ml to the pan, setting the rest aside. Bring to the boil and simmer for 10 minutes.

Nestle the chicken fillets into this mixture and add the tomato wedges. Cover the pan and transfer to the oven to bake for 45 minutes.

T en minutes before you remove the dish from the oven, tip the couscous into a bowl. Reheat the remaining stock until it is piping hot and pour over the couscous with the dried mixed herbs. Cover and leave for 5 minutes. Fluff with a fork, sprinkle with freshly ground black pepper and serve with the chicken.

Make it veggie: Try swapping the chicken for 312g Quorn fillets.

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