New Favorite dinner right here.
Currently I am extremely into flavors that my very average, no worse than average, family is so not into trying.
This means that I basically want to cook all the things: seafood, vegetables, spicy, sweet (while actually they do love spicy and sweet) and all of the rest of the stuff they just are not on board with…..
The last few days I have been cooking whatever the heck I want to… and it is awesome.
Most of the family is actually outside of Pittsburg, PA right now at Seven Springs Resort for another Burton Open or something like that. Which is actually kind of ironic since I am here with all the snow (an there is a TON) and they are there with not a whole lot of snow, high winds, some rain and now an ice storm.
Anyway, with no one to cook for I have a ton of food so please come over and get some. Oh but, do not come at night because I will probably be very freaked out and end up either hurting you or me. Do not know, it could go either way. I may be scrawny-ish, but I grew up with boys. Trust me, I learned the hard way how to hold my own.
I have also been getting a little more creative with things. It’s good. Well, at least I think so.
This one is honestly one of my favorites of the week.
For one, it is so easy and all you need is thirty minutes, one pot and some pantry staples.
It can go from a chicken dinner, to vegan dinner without compromising any texture or flavor.
The only reason I added chicken was because I had some on hand that needed to be used up, but you can totally leave the chicken out and swap it with more chickpeas and veggies.
One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese.
Servings: 4 servings
Calories Per Serving: 1224 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 pound skinless chicken cut into bite size pieces (or swap in 2 more cup cooked chickpeas or your favorite veggies), I used a mix of thighs and breasts
- 2 tablespoons olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 3/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper or more to your liking
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 onion thinly sliced
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced or grated
- 1 red pepper chopped
- 3 carrots chopped
- 3 tablespoon tomato paste
- 1 chipotle chile pepper in adobo minced
- 2 cups chicken broth or veggie broth
- 2 cups cooked chickpeas rinsed and drained if using canned
- 1 lemon zest + juice
- 1/4 cup fresh cilantro plus more for serving
- 3-4 cups cooked couscous
- 1/4 cup chopped pistachios
- 6 medjool dates sliced (optional)
- 2-4 ounces goat cheese crumbled
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- In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper.
- Heat a large high sided skillet over medium-high heat. Add some olive oil to coat the bottom of the skillet and once hot add the chicken and half of the seasoning mixture to the skillet. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.
- To the same skillet add a little more olive oil to pan and swirl to coat. Add the onion, ginger, garlic, red pepper and carrots to the skillet, sauté 4-6 minutes. Add the remaining spice mixture and sauté another 30 seconds, stirring constantly. Add the chicken back to the skillet. Stir in the tomato paste, chipotle chile, chicken broth, and chickpeas. Bring to a boil and reduce the heat, and simmer 5-10 minutes or until the mixture thickens. Remove from heat. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.
- To serve, divide the couscous among bowls or plates and sprinkle the couscous with the chopped pistachios and dates (if using). Top each plate of couscous with the chickpea mixture. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.
Perfection in a bowl. Obviously.
Oh my!!!! This is now in my top 5 HBH recipes ever! Absolutely divine!
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Incredible! I didn’t expect it to be this good. I was looking for a quick dinner recipe. Based on what i had in my pantry at the time, I had to substitute tomato paste for tomato sauce (I used 1 cup so i reduced the chicken broth), put more chipotle peppers and omitted the cayenne. I also put 3 tsp of adobo sauce because i didn’t want to waste (i reduced the smoked paprika to 1 tsp). The dish thicken beautifully. It’s a keeper!
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
This is one of our favorite recipes, that I make again and again. That’s why I’m bring it on an upcoming camping trip. I’ll make most of it ahead of time at home and bag it for the cooler, but I’m wondering if you’ve tried freezing it? It will last the 3 days in our cooler, but freezing would help keep everything else colder, too.
So glad you have been enjoying this recipe! I don’t see why it wouldn’t freeze well for you! Happy Camping:) xTieghan
Another score! My only complaint (not really) is that it really needs to simmer on low heat for at least 10 mins if not longer. Was a little thinner than I wanted but when I went back to get my son a second serving it was PERFECT. I added dried apricots which were so good. So far batting 1000 Tiegan! Thank you again for helping me keep my family well fed and happy during these challenging times.
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Great flavors and healthy ingredients. This is easy to make and I’ve made it with rice and quinoa too.
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
What are the nutritional values. I don’t see it anywhere
The calories are the only thing that we provide:) It is listed right above the ingredients. I hope you love the recipe, let me know if you have any other questions! xTieghan