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Moroccan chicken and chickpeas is a delicious, one skillet meal that comes together in an hour.
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5 from 5 votes

moroccan chicken and chickpeas

Moroccan chicken and chickpeas is a simple, delicious, one skillet meal that comes together in under an hour.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Moroccan
Servings: 4
Calories: 648kcal
Author: romain | glebekitchen


  • 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


  • 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.


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