Moroccan-Style Chicken and Chickpea Skillet

Abdelaziz

Moroccan-Style Chicken and Chickpea Skillet

A one-skillet weeknight dinner inspired by Moroccan flavors, with chicken thighs, chickpeas, tomatoes, warm spices and green olives.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Moroccan

Calories: 440

Ingredients Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs 680 g, cut into 1.5-inch (4 cm) pieces
2 tablespoons olive oil 30 ml
1 large onion diced
3 garlic cloves minced
1 tablespoon fresh ginger grated
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon salt 6 g
1 can diced tomatoes 14.5 oz / 400 g
1 can chickpeas 15 oz / 425 g, drained and rinsed
1 cup gluten-free chicken broth 240 ml
1/2 cup pitted green olives 75 g
1 tablespoon lemon juice 15 ml
chopped cilantro or parsley for serving

Method

Toss the chicken with half of the cumin, paprika, cinnamon and turmeric and 1/2 teaspoon of the salt.
Heat the oil in a large deep skillet over medium-high heat. Brown the chicken for 4 to 5 minutes in two batches, then set it aside.
In the same skillet, cook the onion for 5 minutes. Add the garlic, ginger and remaining spices and stir for 30 seconds.
Add the tomatoes, broth and chickpeas, scraping up the browned bits. Return the chicken to the pan, cover and simmer on medium-low for 15 to 18 minutes, until the chicken reaches 165°F (74°C).
Stir in the olives and lemon juice, taste for salt and top with herbs.

Notes

Serve over rice, quinoa or cauliflower rice. If you use ras el hanout instead of the individual spices, check the label for gluten-containing fillers. This is a simplified weeknight version, not a traditional tagine. Nutrition values are rough estimates.