From the Cook
From the Cook
From the Cook
1/4
Moroccan Chicken
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Instructions
1
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In a large saute pan heat the oil over medium heat.
2
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Saute the onions for 5 minutes or until translucent.
3
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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)
- Bloom Your Spices First 🌟Toast the cumin, cinnamon, and paprika in the hot oil for 30 seconds before adding onions to unlock their essential oils and deepen their aromatic complexity.
- Sear Chicken Thighs Skin-Side Down 🔥Start with skin-side down over medium-high heat for 4-5 minutes to render the fat and create a golden, flavorful crust that keeps the meat juicy inside.
- Don't Skip Deglazing the Pan 💧After searing, add a splash of water or broth to release the browned fond stuck to the bottom—this concentrated flavor becomes part of your sauce.
- Add Chickpeas at the Right Time ⏱️Stir in the garbanzo beans during the last 10 minutes of cooking so they absorb the Moroccan spice flavors without becoming mushy.
- Fresh Ginger Elevates the Dish 🌿Add a small pinch of fresh minced ginger alongside the ground ginger for bright, complex warmth that makes the spice profile more sophisticated and memorable.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
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.
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