Vaguely Moroccan Chicken & Chickpeas Recipe

LeGourmetTV's picture

Jan. 20, 2015

This one-pot meal inspired by the recipes of North Africa, has deep rich sophisticated flavour... yet is so easy to prepare.


Saffron threads 1/2 Teaspoon
Boiling chicken stock 1/2 Cup (8 tbs)
Chopped fresh coriander 1/2 Cup (8 tbs)
Chopped fresh parsley 1/2 Cup (8 tbs)
Chopped fresh mint 1/2 Cup (8 tbs)
Turmeric 1 Teaspoon
Garam masala 1/2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Skinless and boneless chicken thighs 1 Kilogram (6
Unpeeled sweet potatoes 300 Ounce (cut into 4 cm pieces)
Chickpeas 19 Ounce (rinsed, drained)



In a small heatproof jug, place the saffron threads. 

Pour over the boiling chicken stock and set aside for 20 minutes to infuse. 

In a glass bowl, combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken. 

Cover the bowl and refrigerate for 2 hours.

Add the sweet potato to the chicken mixture and stir to combine. 

Transfer to a 1L (4-cup) capacity flameproof tagine or braiser. Cover and cook over low heat for 60 minutes or until the chicken is cooked through.

Remove from heat and add the chickpeas.

Cover and set aside for 10 minutes or until the chickpeas are heatedmthrough. 


Serve topped with the coriander sprigs and mint leaves.

Recipe Summary

Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1742Calories from Fat 136

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 848 mg35.33%

Total Carbohydrates 343 g114.3%

Dietary Fiber 59 g236%

Sugars 69 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet