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

4.37 from 38 votes

A super tasty one pot chicken meal

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Moroccan

Servings: servings

Calories: 1224kcal

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

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.