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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…..
Yet.
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.
Awesome!
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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Perfection in a bowl. Obviously.
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.
Thank you so much Jennifer! xTieghan
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.
I am really glad this turned out so well for you Laura! Thank you! xTieghan
I made this tonight. It’s was wonderful! I omitted the salt but other than that followed instructions to the T. Delish!
Thank you so much Donna!
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!
I am so glad you loved this Emily! Thank you!
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?
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! 🙂
This is great over quinoa too if your boyfriend’s celiac and you never get to eat gluten…. 🙂
That is a perfect alternative! Thank you Rachel, I am so glad you enjoyed this!
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!
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. 🙂
Fabulous! I’m moving this one to my “Go To Dinners” Pinterest board. Thanks!
Awesome, I hope you love it Tina!
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.
I’m really happy you and your husband enjoyed this!
Thanks so much for making it!
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?
HI! You can cook it all in one big pot, that should be fine. THANKS!!
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!
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
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!!
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!
Haha! No way, so awesome!! I am thrilled you love this meal. THANK YOU!
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.
YA!! So excited you loved it. THANKS! Hope you enjoy everything you see!