moroccan chicken and chickpeas
Moroccan chicken and chickpeas is a simple, delicious, one skillet meal that comes together in under an hour.
Servings: 4
Calories: 648kcal
Ingredients
- 4 chicken legs or breasts
- 1 onion diced
- 2 carrots diced
- 2 garlic cloves crushed
- 1 Tbsp curry powder
- 2 tsp cumin powder
- 1/2-1 tsp Ethiopian chili powder - can substitute less cayenne
- 4 plum tomatoes diced. Canned is fine.
- 1 cup chicken stock
- 1/4 cup smooth peanut butter
- 2 15 oz cans chickpeas
- salt
Instructions
- 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.
Nutrition
Serving: 4servings | Calories: 648kcal | Carbohydrates: 49g | Protein: 55g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 260mg | Potassium: 1233mg | Fiber: 12g | Sugar: 11g | Vitamin A: 5925IU | Vitamin C: 14.4mg | Calcium: 127mg | Iron: 6.8mg