I love serving this dish when I have guests coming for dinner. It is beautiful, savory, and simple to prepare. It does need to simmer for at least an hour, which actually makes it an even better dish for a dinner party! You can get it started and then just leave it alone to simmer while you clean up the kitchen, set the table, prepare the arrival cocktails, and put on your party dress! Then when you are ready to serve, you have a hot, fully flavored, and brightly colored dish to impress even the pickiest guests! They will think you sweated away in the kitchen for hours over this one! I told you it was perfect!
We usually eat this over a moroccan quinoa or millet, but last night I had some aging new potatoes and thought I would give them a trial run for this dish. Oh wow, sure glad I did! I just stuck them (whole, unpeeled) in a salted boil for about 25 minutes (this will vary depending on their size) and they were the perfect texture. For serving I just threw them in my serving dish, and used a fork for a super quick and rough smash. The potatoes happily soaked up the broth from the Moroccan chicken and complimented the dish beautifully! Plus, if you want to prepare them ahead of time, you can just drain the water, cover them and they will patiently wait to get smashed until you have enjoyed the welcome cocktail with your friends. The chicken and broth will add enough heat to make it the perfect temperature for serving.
I guess you can tell I am a big fan of this one! Even bigger since my sweet hubby suggested we put it on regular rotation here at the casa! Now that is some glowing feedback!
Cheers to good eating!
- 1.5 # deboned chicken thighs
- 1 can garbanzos/chick peas
- 2 white or yellow onions, roughly chopped
- 2 T garlic, minced
- 2 T ground cumin
- 1 T ground chipotle pepper
- 1 T turmeric
- 2 t salt
- 2 T oil (I use grapeseed, but any veg or canola will do)–not EVOO on this one
- 1/3-1/2 c lemon juice
Dry chicken pieces with a paper towel. Combine the cumin, pepper, turmeric and salt and put on a large plate. Press the chicken into the dry mix, coating both sides well and massage lightly into the chicken. You may need to mix up more of the dry mix if you run short –just don’t go chintzy on the rub! Let marinade for 15 or so minutes.
Heat oil in a large non-stick frying pan (one with a well-fitting lid is best) to medium. You want the pan hot enough to brown the chicken in about 2 minutes without burning. So cook each side for 2 minutes until nicely brown and pull from the pan and set aside. Turn the heat in the pan down to low or medium low and add the onions. Cook for 5-7 minutes, until it starts to soften. Add the garlic and cook for about 2 minutes. Add the garbanzo beans (and the juice from the can) and the lemon juice and cook for about 3 minutes. Stir well and make sure the burner is on low. Add the chicken to the pan scoop the onion and garbanzo bean mix on top of the chicken put the lid on the pan and let cook for 20 minutes. Flip the chicken over and scoop the onion/garbanzo mix on top of the chicken again. Place the lid back on the pan and cook for at least another 20 minutes. The chicken should be falling apart at this point and ready to be served. You can continue to slow simmer the dish until it becomes more like a stew if you want–just as you like! I have cooked this dish up to about two hours before.
Serve the moroccan chicken over roughly smashed new potatoes, Mediterranean couscous, or rice. Garnish with a couple of steamed carrots. A nice California chardonnay works very well with this savory meal.