Moroccan Chicken & Chickpea Stew

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Moroccan Chicken & Chickpea Stew

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Ingredients

Adjust Servings:
2 large Chicken Breast Tip - for a slower cook, use chicken thigh pieces
1 large Onions Chopped
400g Tinned Chopped Tomatoes 1 Tin
400g Chickpeas 1 Tin
200g Spinach TIP - I use frozen spinach also
1tsp Moroccan Marinade Paprika
1 large Lemon Zest and juice.
4 [sliced cloves] Garlic Finely chopped or Garlic Paste
1 tsp Moroccan Marinade Cumin, Ground
1/2tsp Cinnamon
1 thumb Ginger TIP - I sometimes use ginger paste as I use a lot of it in my cooking.

Nutritional information

295
Calories
8g
Fat
30g
Carbohydrates
32g
Protein
2g
Sugar
0.7g
Salt

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Features:

    £1.10 per portion

    • 40mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Moroccan Chicken & Chickpea Stew

    My Moroccan Chicken & Chickpea Stew is a very simple dish packed full of warm and beautiful flavours.

    It goes really well with a simple vegetable couscous and if I am really hungry I will add griddled courgette.

    As a little extra, you can easily make a lemon and mint yoghurt sauce for extra flavour and if you have made it too hot.

    Click for my lunchtime Moroccan Chicken recipe.

    Give it a go and leave a review on what you think.

     

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    Steps

    1
    Done
    5 minutes

    Marinade It

    1. Chop the garlic and add ½ teaspoon salt on a chopping board and with the back of a fork, crushing it into a paste (or buy a garlic paste if you are feeling lazy).

    2. Then add to a bowl and mix in the lemon juice, cumin, paprika, chopped ginger and seasoning.

    3. Chop the chicken breast into chunks and stir it into the bowl with the marinade - For the best results, do this in the morning or the night before so the chicken has more time to marinate. The longer you leave it, the tastier the chicken pieces.

    2
    Done
    20 minutes

    Cook It

    1. Heat oil in a large pan over medium-high heat. Add onion and stirring occasionally, until golden brown (3mins).

    2. Then throw in the chicken pieces (saving the juices in the bowl) and cook until golden (5mins).

    3. Then add the remaining marinade juice and the chopped tomatoes and chickpeas. Reduce heat to medium-low and cook, stirring often. Cook for another 5 minutes until the chicken is cooked through... always taste test. Does it need any more seasoning, paprika, ginger?

    4. Two minutes before serving add in the spinach so it wilts but still has a slight crunch to it.

    Serve with the couscous and optional yoghurt.

    BIFF, BOSH, NOSH!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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