Moroccan style Chicken and Chickpeas
Poultry
Serving size: 2 servings
Cook time: 1 hour
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Ingredients
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1/2 large onion, peeled and thinly sliced
- 2 cloves garlic, minced
- Salt
- Pinch nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- Pinch cayenne
- 1 can diced tomatoes with juice
- 1 can chickpeas
- 1/2 cup raisins
- 1/2 chopped preserved lemon if available or squeeze of lemon
- 1/2 rotisserie chicken or 2 raw chicken breasts
- Chopped cilantro or parsley leaves
Directions
- 1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes with liquid, chickpeas, raisins, preserved lemon and bring to a boil. Taste, and add salt as necessary.
- 2. If using rotisserie chicken nestle in sauce and heat on medium/low for 10 minutes until chicken is warmed through.
- If using raw breasts, cut into chunks. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and cook breast pieces until chicken is cooked through (10-15 minutes) Taste, and adjust seasoning. Then garnish, and if desired serve with couscous.
