Moroccan Chicken with Tomatoes and Chickpeas

(from desert.rose32’s recipe box)

Categories: Chicken

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 cans (14.5) diced tomatoes
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 2 cups chicken broth
  • 2 tsp. paprika
  • 1 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1 tsp. ground white pepper
  • 1 chicken (3 lbs.), cut into 8 pieces
  • 1/4 cup cilantro leaves

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sauté onions until softened, about 5 minutes. Add garlic and sauté 1 minute.

  2. Stir in tomatoes, chickpeas, broth, paprika, ginger, turmeric, salt, and pepper. Bring to a boil and add chicken. Return to a boil, then reduce heat, cover, and simmer 30 minutes, stirring occasionally, until chicken is cooked through.

  3. Garnish with cilantro before serving.

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