Moroccan Chicken and Chickpea Tangine

I was craving chicken and chickpeas. My older sister used to make a casserole of them, but I have lost the recipe. And worse, I cannot remember the seasoning of it. So, I decided to make something totally different than that special memory. This has a lot of healthy eating habits in it; chickpeas, garlic, turmeric, fresh garlic and fresh spinach. It is delicious over steamed brown rice; double starch; gives a lot of protein and healthy things. Frankly a healthy powerhouse of stuff so no guilt and you will feel better for it! Plus it is very filling. I love a tangine; it is basically a Moroccan casserole. I have 2-3 chicken ones; this is definitely a keeper; first time enjoying it tonight. Couldn’t wait to share it and didn’t want to forget this new recipe’s proportions.

I combined bits of several recipes together to make it with what ingredients I had and what I wanted in the flavor profile. You could change out the carrots for green beans or some other veggie like cauliflower. Swap the spinach for kale or just leave out the fresh spinach if you wish. Serve over the rice, on mashed potatoes or by itself.

It is rather brothy; I kinda wish I had plated it differently; in a shallow wide bowl; that broth is amazingly flavorful. I used a can of chick peas, you can cook your own if you wish; I didn’t have time for that. I used chicken thigh, boneless. You could use breast meat if you prefer. Go with what you like. Enjoy

Ingredients

4 Boneless chicken thighs

2-3 Tbsp sunflower oil

1 large onion, halved, sliced and halve the slices

2 large garlic cloves minced

3 thin rounds of fresh ginger minced

1/2 cup coarsely chopped carrots (I used up some baby carrots but I would suggest one carrot diced)

1 tsp. oregano

1 tsp. tumerick

1 tsp. paprika

1 tsp. cumin

1 tsp. sea salt

1 14 oz can diced tomatoes

1 1/4 c chicken broth; heated

1 can chickpeas, drained

4-5 cups fresh spinach (be sure to wash it)

Directions: Dice the chicken; cut into inch wide strips and then across to make 1 inch squares. Heat oil in large skillet over medium heat. Add half the chicken; brown on both sides. Remove to a plate; do second half of chicken; you may need to add another tbsp. oil. Remove browned chicken to plate. Add onion and cook 2 minutes, add garlic cook another 2 minutes. Add ginger, stir, add all dry spices, stir well and cook another minute. Add the tomatoes, salt and stir. Add broth. Cook 15 minutes, Add chickpeas, stir well. top with the fresh spinach/ Be sure to wash the spinach; even if it says triple washed it still could have bacteria or grit in it. Let it all cook a minute and then start folding in the spinach, so it cooks quickly. taste and adjust the salt. Serve over steamed brown rice. Enjoy!

2 thoughts on “Moroccan Chicken and Chickpea Tangine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s