One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese
Ingredients
The chicken and spices
-
1
pound
skinless chicken cut into bite size pieces
-
2
tablespoons
olive oil
-
2
teaspoons
smoked paprika
-
1
teaspoon
cumin
-
¾
teaspoon
cinnamon
-
½
teaspoon
coriander
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
pepper
-
½
teaspoon
salt
The vegetables
-
1
onion
thinly sliced
-
1
teaspoon
fresh ginger, grated
-
2
cloves
garlic, minced or grated
-
1
red pepper
chopped
-
3
carrots
chopped
The base and toppings
-
3
tablespoons
tomato paste
-
1
chipotle chile pepper
in adobo, minced
-
2
cups
chicken broth or veggie broth
-
2
cups
cooked chickpeas, rinsed and drained
-
1
lemon
zest + juice
-
¼
cup
fresh cilantro, plus more for serving
-
3-4
cups
cooked couscous
-
¼
cup
chopped pistachios
-
6
medjool dates
sliced (optional)
-
2-4
ounces
goat cheese, crumbled
Instructions
- Mix the spices in a small bowl.
- Heat olive oil in a skillet and brown the chicken with half of the spice mixture.
- Remove the chicken and set aside.
- In the same skillet, add more olive oil and sauté the onion, ginger, garlic, red pepper, and carrots.
- Add the remaining spice mixture and sauté for another 30 seconds.
- Return the chicken to the skillet and stir in the tomato paste, chipotle chile, chicken broth, and chickpeas.
- Bring to a boil, then reduce heat and simmer until thickened.
- Stir in cilantro and lemon zest and juice, adjusting seasoning if needed.
- Serve the chickpea mixture over couscous, topped with pistachios, dates, and goat cheese.
Nutrition Facts (estimated)
Servings
4
Calories
1224
Total fat
40g
Total carbohydrates
130g
Total protein
60g
Sodium
800mg
Cholesterol
100mg
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