Moroccan Baked Chicken With Chickpeas Recipes

MOROCCAN CHICKEN AND CHICKPEAS

Steps:

• Pre-heat your oven to 375F.
• Season the chicken liberally with salt and pepper.
• Heat enough oil in an oven-proof skillet large enough to hold all the ingredients.
• When the oil is shimmering, place the chicken, skin side down and brown. This should take 3-4 minutes.
• Turn the chicken over and brown another 3-4 minutes.
• Remove the chicken from the pan and spoon off all but 3 Tbsp of the fat.
• Add the onions and carrots and cook until the onions are translucent and just start to brown.
• Stir in the garlic and cook a minute more. Add the tomatoes and cook another minute or so.
• Add 1/4 cup of stock, the curry powder, cumin powder and Ethiopian chili powder and stir. Now add the peanut butter and stir to combine.
• Add the remaining stock and chickpeas. Place the chicken overtop and bring to a simmer.
• Place the skillet in the oven and cook until the chicken registers 175F in the thigh. This takes 20-30 minutes.
• Serve chicken overtop a mound of chickpea curry.

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

MOROCCAN CHICKEN AND RICE WITH CHICKPEAS

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
• Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.