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Moroccan Chicken and Chickpea Curry
This exotic Moroccan Chicken and Chickpea Curry is a culinary journey to the heart of North Africa. It's a symphony of bold, aromatic spices, tender chicken, and hearty chickpeas - all simmered to perfection and served over fluffy couscous. It's the kind of meal that warms your soul and captivates your taste buds with every bite.
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
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional minute, until fragrant.
- Add the chicken thighs to the pot and sear until they develop a golden-brown crust on all sides.
- 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.
- Pour in the diced tomatoes, chickpeas, and chicken broth. Stir to combine.
- 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.
- Finish the dish by stirring in the fresh lemon juice and chopped cilantro. Season with salt and pepper to taste.
- Serve your flavorful Moroccan chicken and chickpea curry over a bed of cooked couscous. Garnish with additional cilantro if desired.
Tips
- You can make this dish spicier by adding more cayenne pepper.
- If you don't have fresh ginger, you can substitute it with 1/2 teaspoon of ground ginger.
- You can use chicken breast instead of thighs, but adjust cooking time as breast cooks faster.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 45 minutes Calories: 550 Fat: 27g Carbs: 40g Protein: 37g Sodium: 680mg Sugar: 7g
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