Moroccan Braised Chicken & Chickpeas

Name: Moroccan Braised Chicken & Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan, African
Ingredients: 3 teaspoons ras el hanout (see note), divided Kosher salt and ground black pepper; 2 pounds boneless, skinless chicken thighs 2 tablespoons extra-virgin olive oil; 4 medium garlic cloves, thinly sliced; 1⁄2 cup dry sherry; 3 tablespoons pomegranate molasses, divided; 1⁄2 cup dried apricots, chopped; 15 1/2-ounce can chickpeas, rinsed and drained; 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 2 tablespoons chopped fresh cilantro

3 steps

Prep:15minCook:30min

Look for ras el hanout in well-stocked supermarkets, spice shops or Middle Eastern grocers, but if you cannot find it, substitute an equal amount of garam masala. Serve with couscous or rice. Don’t worry if the chicken isn’t cooked through after browning. It will finish cooking after the thighs are returned to the pan with the apricots and chickpeas. Don’t allow the garlic and ras el hanout to brown; their flavors will turn acrid. Cook, stirring constantly, only until fragrant, then pour in the sherry.

Updated at: Thu, 17 Aug 2023 05:34:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories558.6 kcal (28%)

Total Fat18.5 g (26%)

Carbs36.3 g (14%)

Sugars14.7 g (16%)

Protein50.4 g (101%)

Sodium637.3 mg (32%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 teaspoonsras el hanout

divided

Kosher salt

ground black pepper

2 poundsboneless skinless chicken thighs

2 tablespoonsextra-virgin olive oil

4garlic cloves

medium, thinly sliced

½ cupdry sherry

3 tablespoonspomegranate molasses

divided

½ cupdried apricots

chopped

15.5 ouncecan chickpeas

rinsed and drained

1 tablespoonlemon zest

grated

2 tablespoonslemon juice

2 tablespoonsfresh cilantro

Instructions

Step 1

In a small bowl, stir together 1 teaspoon of ras el hanout, 2 teaspoons salt and ½ teaspoon pepper, then sprinkle onto the chicken. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken and cook until browned on the bottom, about 5 minutes; transfer to a plate.

Step 2

Set the skillet over medium and add the garlic and remaining 2 teaspoons ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in the sherry and 2 tablespoons of molasses; bring to a simmer, scraping up any browned bits. Stir in the apricots and chickpeas, then nestle in the chicken, browned sides up, and any accumulated juices. Cover, reduce to low and cook until a skewer inserted into the chicken meets no resistance, about 20 minutes.

Step 3

Using tongs, transfer the chicken to a serving dish. Set the skillet over medium-high and cook, stirring, until the sauce is thick enough that a spoon drawn through it leaves a trail, 3 to 5 minutes. Off heat, stir in the lemon zest and juice and the remaining 1 tablespoon molasses. Taste and season with salt and pepper. Pour the sauce over the chicken and sprinkle with cilantr