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Moroccan Chicken with Chickpeas

Moroccan Chicken with Chickpeas
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A warm, soul-satisfying halal-friendly meal featuring tender chicken thighs, buttery chickpeas, and aromatic Moroccan spices like cumin, ginger, and cinnamon in a one-pot dish.

Ingredients

Scale

1.5 lbs Halal Chicken Thighs (Skinless, boneless, and cubed)
15 oz Canned Chickpeas (Rinsed and drained)
1.5 cups Halal Chicken Broth (Low sodium preferred)
1 large Yellow Onion (Finely diced)
3 cloves Fresh Garlic (Minced)
1 tsp Ground Cumi
1 tsp Ground Ginger
0.5 tsp Ground Cinnamo
2 tbsp Fresh Lemon Juice
2 tbsp Olive Oil
0.25 cup Dried Apricots (Chopped)
0.25 cup Fresh Cilantro (For garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the halal chicken thighs and brown the meat on all sides for about 5-7 minutes. Remove the chicken and set it aside
  2. In the same pan, add the diced onion and cook until it becomes translucent. Add the garlic and cook for another minute until fragrant
  3. Stir in the cumin, ginger, and cinnamon. Toast the spices for 30 seconds to release their essential oils
  4. Pour in the halal chicken broth and fresh lemon juice. Scrape the bottom of the pan to release any browned bits
  5. Return the chicken to the pan. Add the rinsed chickpeas and chopped apricots. Bring the mixture to a boil
  6. Reduce the heat to low. Cover the pan with a lid and let the mixture simmer for 20 minutes until the chicken is tender
  7. Remove the lid. If the sauce is too thin, simmer uncovered for 5 more minutes. Stir in half of the fresh cilantro before serving

Notes

Do not crowd the pan when browning the chicken to ensure a good crust; sear in batches if necessary.

Use fresh garlic rather than jarred for a sharper, more authentic taste.

The dish can be frozen for up to three months; thaw overnight in the refrigerator before reheating.

Serve over couscous, basmati rice, or with warm pita bread for a complete meal.

Nutrition

Find it online: https://fabiloustaste.com/moroccan-chicken-with-chickpeas/