Moroccan Chicken & Chickpea Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
• STEP 3.Add the spices (cumin, paprika, turmeric, cinnamon, and ginger) to the pot and stir to coat the chicken.
• STEP 4.Pour in the chicken broth and diced tomatoes. Bring to a simmer and let cook for 20 minutes.
• STEP 5.Add the chickpeas and continue to simmer for another 10 minutes, until the chicken is cooked through and tender.
• STEP 6.Season with salt and pepper to taste. Serve the stew hot with couscous or crusty bread.
• STEP 7.Garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• For extra flavor, marinate the chicken in the spice mixture for a few hours before cooking.
• You can add vegetables like carrots, bell peppers, or zucchini to the stew for added texture and nutrition.
• If you prefer a thicker stew, you can mash some of the chickpeas with a fork or blend a small portion of the stew.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat, adding a splash of water or broth to prevent it from drying out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the stew hot with couscous or crusty bread for a complete and satisfying meal.
• Garnish with fresh cilantro or parsley for added freshness and flavor.