From the Cook
From the Cook
From the Cook
1/4
Moroccan Chicken
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Instructions
1
|
In a large saute pan heat the oil over medium heat.
2
|
Saute the onions for 5 minutes or until translucent.
3
|
Add the spices and tomatoes, bring to a boil.
4
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Add the garbanzo beans and chicken to the sauce mixture and stir to coat.
5
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Reduce to a simmer, cover and cook for 20 minutes, stirring halfway through.
6
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Sear Chicken Thighs First 🔥Brown the chicken thighs skin-side down in olive oil before adding other ingredients to develop a rich, caramelized crust that locks in moisture and adds depth to the final dish.
- Bloom Your Spices 🌶️Toast the cumin, cinnamon, ginger, and paprika in the hot oil for 30-60 seconds before adding onions to unlock their essential oils and intensify their warm, complex flavors.
- Use Chicken Thighs Over Breasts 🍗Thighs stay incredibly juicy during the quick 30-minute cook time because they contain more fat; breasts would dry out and become stringy in the same timeframe.
- Don't Skip the Garbanzo Bean Liquid 💧Reserve the starchy water from canned chickpeas and add it to your sauce instead of water—it creates a silkier, more cohesive sauce that coats the chicken beautifully.
- Finish with Lemon or Preserved Lemon 🍋A squeeze of fresh lemon juice or authentic preserved lemon at the end brightens the warm spices and cuts through the richness, elevating the dish to restaurant quality.
Recipe Facts
Diet at a Glance
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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