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New Favorite dinner right here.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

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…..

Yet.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

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.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

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.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

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.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

It can go from a chicken dinner, to vegan dinner without compromising any texture or flavor.

Awesome!

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

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.

So good.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 648 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 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

Couscous

  • 3-4 cups cooked couscous
  • 1/4 cup chopped pistachios
  • 6 medjool dates sliced (optional)
  • 2-4 ounces goat cheese crumbled

Instructions

  • 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.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese | halfbakedharvest.com

Perfection in a bowl. Obviously.

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Comments

    1. Hey Eve,
      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

  1. 5 stars
    This was so so so so good!! So many complex and interesting flavors. I will absolutely be making this again. It would be a great dish to serve to adventurous company.

  2. 5 stars
    I know this is an old recipe but I just made this and it was delicious. I did not use quite as much cayenne as called for and I mixed the dates in with the stew rather than the couscous. Otherwise followed all directions. Will definitely make again! The goat cheese is a must – an unexpected but yummy contrast.

  3. 5 stars
    I made this tonight. It’s was wonderful! I omitted the salt but other than that followed instructions to the T. Delish!

  4. 5 stars
    i rarely post on blog recipes, but i have to say, just made this recipe tonight & it was wonderful! i couldn’t find the adobo pepper, so added some adobo salsa, and then added a bit of roasted cauliflower – amazing!

  5. Pretty late on this one, but I’m going to make this for 10 people on a ski trip and am trying to figure out if I should double or triple it; does anyone know approximately how many the recipe serves?

    1. Hi Carrie! I would triple it just to be sage! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  6. This looks incredible! I am vegetarian, so do have on question: would I treat the chickpeas like the ‘chicken’ in the recipe? Or would I start with step two (adding the onions, ginger, bell pepper, carrots, etc to the skillet) and add all of the chickpeas at the same time? Thanks for sharing such amazing recipes!

    1. Hey David! I would treat the chickpeas as if it was the chicken. That will be great. Hope you love the recipe and let me know if you have other questions. 🙂

  7. I made this tonight and it was delicious! Amazing spice blend and creative meal. It took ~90 minutes from the time I opened the recipe to eating bc of all the chopping involved, but it was worth it. My husband and I have big appetites and got 4 servings out of this recipe.

  8. I love this dish and have made it a couple of times already! I’m making it tonight for a big crowd – any tips on the best way to triple the recipe? Should I cook it in batches and keep it warm on low in a different pot?

  9. This was just what I was looking for to emulate a dish I had out at a small restaurant where everything was cooked to order. I cooked just the chicken portion of this and served over plain cous cous and it was DELICIOUS! I can only imagine it would add even more flavor to use your cous cous. I added some dried apricots and raisins to simulate the dish I had at the restaurant and I bet almonds would be nice, too!

  10. My son and his friends are spending Springbreak in Spain and Morocco! Nice eh! But even nicer is this amazing dish! Making it right now and it is fabulous – thanks! Liz

  11. My 13-year old and I loved this meal. It is a feast for all the senses and we’ll definitely make it again! I also want to compliment the layout and photos here. It’s all so beautiful and inviting. We’re trying your “Asian BBQ Boneless Baked Chicken Wings” tomorrow!!

  12. This is one of THE BEST things I’ve eaten in a very long time. I found it to be better than chicken noodle soup for curing a cold. I am definitely making it one of my go-to meals. I was a little nervous to use Indian coriander instead of regular coriander (I don’t know the difference, it’s what I had on hand) but it turned out PERFECT. Thanks so much for sharing!

  13. Oh my goodness, this is soooo good! I stumbled across this recipe when trying to find one which would use up a bunch of ingredients that I had on hand. Love love love! I will now checking out the rest of your recipes! Thanks.

  14. Wow, the goat cheese completes this dish!! I had this recipe saved for a few days in the hopes of using up some leftover couscous, and this so wonderfully hit the spot! Our chicken had turned on us too, so I was glad to have had the vegan suggestion to double the chickpeas. I went for more of a traditional Moroccan feel with raisins and pine nuts in the couscous, but there was just enough heat in the main mix to really crave the creamy goat cheese. Just outstanding.

    And now I’ve got leftovers for at least two lunches! Thanks so much for sharing,

  15. What a great dish! The seasoning was perfect. I actually used leftover rotisserie chicken so it cooked up super quick.I will definitely make again.

  16. I cannot find the chipotle chile in adobo at my grocery store. Is there a good substitute or can I leave it out? HELP 🙂

    1. Hi Trista, I would use chili powder, cayenne pepper or just leave it out. Hope that helps and let me know how it turns out, Hope you love this!

  17. My boyfriend is very allergic to carrots. Is there something else I can substitute? Something about the same price?

  18. Just made this and it was a big hit with the whole family! I love that you included chicken thighs, as they are such a frugal yet flavorful choice. I was surprised how they cooked up so tender in a shorter time, I always think to slow cook thighs. Thanks for a great meal 🙂

  19. Definitely going to try this one. I finally found somewhere here in Canberra (Australia) where I can buy chipotle chile and have been looking for a great recipe to try out my new find.

  20. Love all the pretty pottery against that dark blue background, Tieghan! And what a fabulous recipe- I’m a fan of anything Moroccan. Pinned!

  21. Um, yes, when do I come over? Seriously though–this dinner looks amazing. And then you went and put goat cheese crumbles on it. LOVE.

  22. I will very happily come join you for dinner while your family is away! This dinner is right up my alley! Love the goat cheese addition and all the amazing flavors!

  23. That family of yours just doesn’t know what they are missing! I made something similar to this just the other day and can’t wait to try your recipe. These are some of my favorite flavors. YUM!

  24. Somehow you make things sound so good that I can’t stop myself from clicking, even though I’m a vegetarian and this is chicken. For some reason I just had to click. And now I kind of want to eat it haha. Stop doing this!

  25. Beautiful! So have you ever thought of pitching the idea to the food network of being their youngest chef? Your food can totally go head to head with those other chefs and blow a few away (not naming names).

    1. Haha! You are so nice! Thank you, Linda! That is a huge compliment, but I have never thought about that. Not sure I could be on tv annyway!

  26. The flavors in this dish look amazing! I wish I could come over and half a couple of bowls full!

  27. love the warm spices here – goat cheese and chickpeas, its really the way to my heart. Do you think I can make this ahead of time and will store well?

    1. Hey Dixya!

      The leftover of this are great, but just make sure gently re-heat and maybe add some more liquid if it seems to dry up. Hope you love this! 🙂

  28. You have my favorite food blog OF ALL TIME. I would give anything to have a sister who cooked as well as you! I would never bother to eat out! Congrats on all your success!!

  29. Moroccan food is one of my absolute favs! Loving all the goat cheese on top—dee-lish. I am definitely going to have to try this one—been craving something couscous lately! pinned.

  30. Tieghan! Words cannot describe the beauty of this dish and it looks over-the-moon delicious! Gorgeous photography, girl. I’m so glad you are having fun being creative while the family is away. Hopefully, they’ll start drooling when they view this post and beg you to remake it! 😉 Thanks for sharing. Pinning!

  31. Moroccan spices are my favorite! I love the picture of the spices in that awesome chippy plate/bowl thing!
    This looks fab Tieghan. I haven’t done a lot of chickpea-ery in my life, but i’ll try anything with goat cheese.
    You say EAT, I say YES.