Good Housekeeping UK

Moroccan chicken with chickpeas

This Moroccan recipe is a fragrant and spicy dish, influenced by the tagines of Morocco and Tunisia. Harissa is a blend of chilli, garlic, spices and oil. For this dish we’ve used a variety with rose, as we like the subtle flavour it adds.

By The GH Kitchen TeamPublished: 03 January 2002

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Yields:

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Cal/Serv:

350

Ingredients

12 chicken pieces, to include thighs, drumsticks and breasts
1
large onion, sliced
2
garlic cloves, crushed
2 Tbsp.
harissa, preferably rose
Good pinch of saffron
1
cinnamon stick
600 ml
(1 pint) chicken stock
75 g
(3oz) raisins
2 x 410 g cans chickpeas, drained and rinsed

Directions

1. Step 1
  Heat a large, wide non-stick pan. Add the chicken pieces, skin-side down, and fry until well browned all over. Add the onion and garlic and stir together for 5min.
2. Step 2
  Add the harissa, saffron, 1 level tsp salt and the cinnamon stick and season well with freshly ground black pepper. Pour the stock over and bring to the boil, then reduce the heat, cover and simmer gently for 25-30min.
3. Step 3
  Add the raisins and chickpeas and bring to the boil. Simmer uncovered for 5-10min.
4. Step 4
  Serve the chicken with warm flatbreads, such as plain naans or pittas.
5. Step 5
  To serve: Thaw in the fridge overnight, then put in a pan, cover and bring to the boil. Turn the heat to low, then reheat for 40min or until the chicken is hot throughout. To microwave one portion in a 750W microwave, thaw on defrost for 12-15min, checking after 10min. Reheat on high for 21/2-3min.

Prepare ahead

Cool the dish quickly after step 3, put in an airtight container and freeze.

Per Serving:

Calories: 350
Total carbs: 18 g
Total fat: 15 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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