Moroccan Chicken and Chickpea Curry

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

4 cloves, minced

Ginger

1 tablespoon, freshly grated

Chicken thighs

8, bone-in and skinless

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1/2 teaspoon

Cayenne pepper

1/4 teaspoon

Cinnamon

1/2 teaspoon

Canned diced tomatoes

1 can (15 oz)

Chickpeas

1 can (15 oz), drained and rinsed

Chicken broth

1 cup

Lemon juice

1 tablespoon

Fresh cilantro

1/4 cup, chopped

Salt and pepper

to taste

Cooked couscous

for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion to the pot and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for an additional minute, until fragrant.
4. Add the chicken thighs to the pot and sear until they develop a golden-brown crust on all sides.
5. In a small bowl, combine the ground cumin, coriander, turmeric, cayenne pepper, and cinnamon. Sprinkle this spice mixture over the chicken, stirring well to ensure the meat is thoroughly coated.
6. Pour in the diced tomatoes, chickpeas, and chicken broth. Stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let your curry simmer for about 30 minutes. The chicken should be cooked through and tender when done.
8. Finish the dish by stirring in the fresh lemon juice and chopped cilantro. Season with salt and pepper to taste.
9. Serve your flavorful Moroccan chicken and chickpea curry over a bed of cooked couscous. Garnish with additional cilantro if desired.