Moroccan Chicken and Chickpeas
Author: Nicole
Ingredients
  • 3 teaspoons ras el hanout, divided (see Notes)
  • 2 pounds boneless, skinless chicken thighs (8 total)
  • 2 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry sherry
  • 3 tablespoons pomegranate molasses, divided
  • ½ cup dried apricots, chopped
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice (~ 1 lemon)
  • 2 tablespoons chopped fresh cilantro
  • Kosher salt and ground black pepper
Instructions
  1. In a small bowl, stir together 1 teaspoon of ras el hanout, 2 teaspoons Kosher salt and ½ teaspoon pepper, then sprinkle onto the chicken.
  2. In a 12-inch skillet over medium-high heat, heat the oil until barely smoking. Add the chicken and cook until browned on the bottom, about 5 minutes. Transfer to a plate. You may need to do this in two batches.
  3. Set the skillet over medium heat and add the garlic and remaining 2 teaspoons ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Be careful not to burn either the ras el hangout or garlic.
  4. Stir in the sherry and 2 tablespoons pomegranate molasses. Bring to a simmer, scraping up any browned bits.
  5. Stir in the apricots and chickpeas, then nestle in the chicken, browned sides up, and any accumulated juices. Cover, reduce to low and cook for about 20 minutes or until a skewer inserted into the chicken meets no resistance (about 170°F).
  6. 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, 2 to 3 minutes.
  7. Remove skillet from heat. Stir in the lemon zest and juice and the remaining 1 tablespoon pomegranate molasses. Taste and season with salt and pepper. Add the chicken back into the skillet and sprinkle with cilantro. (You can also transfer the chicken to a platter, pour the sauce over it and sprinkle with cilantro.)
Notes
* You can use store bought ras al hanout or make it yourself. There are many recipes to be found – look for one that appeals to you.
Recipe by Riegl Palate at https://www.rieglpalate.com/moroccan-chicken-and-chickpeas/