Moroccan-style chicken, almond and chickpeas

Casseroling chicken with chickpeas and spices is a great dish for a chilly evening. This is one of the family favourites: it is easy to prepare and tasty. The almonds and dried fruit add a sweetness that complements the subtle spicy flavours.

Chicken, chickpea and almond casserole

Chicken, chickpea and almond casserole, served with couscous

Moroccan-style chicken, almond and chickpeas

  • Servings: 4 with leftovers
  • Difficulty: easy
  • Print

Ingredients

  • 1 kg of chicken breasts (see Notes)
  • 2 cups of chickpeas (or 1 cup of dried)
  • a handful of almonds
  • 1-2 onions
  • 4 cloves of garlic
  • 1 cm fresh ginger
  • 1 stick of cinnamon (or 1/2 teaspoon of ground cinnamon)
  • 1/2 teaspoon each of ground ginger and turmeric
  • 1 teaspoon of cumin seeds
  • 2 tablespoons of dried fruit: currents, sultanas, dates or raisins
  • 2 tablespoons of lemon juice
  • 1 cup of warmed stock or water

Directions

  1. If you haven’t already, soak the chickpeas overnight, then boil them for about an hour until they are soft. Put the cooked chickpeas into the bottom of a casserole dish.
  2. Toast the almonds in a hot frypan. You can chop them, but we like them whole. Add them to the casserole dish, on top of the chickpeas.
  3. Cut the chicken breasts into serving-sized pieces and sear them over a medium heat until they are browned. Arrange the chicken in the casserole dish in a layer over the chickpeas and almonds.
  4. In the same frypan, saute the onion, garlic, and the spices. Spoon the mixture over the top of the chicken breasts.
  5. Combine the lemon juice and stock/water, then pour it over the casserole.
  6. Cook in a 350 degree F (180 C) oven for about 45 minutes or until the chicken is properly cooked.

Notes

You can use chicken breast, or a whole chicken cut into pieces. The latter will come out a bit fattier, but some people prefer that taste.

The chicken is cooked when you can plunge a skewer into one of the thickest pieces and only clear juice runs out.

Serve with rice or couscous.

Source: Adapted from: Fresh Ways with Poultry (1986) Healthy Home Cooking. Time Life Books: USA.

 

Chicken, chickpea and almond casserole

Chicken, chickpea and almond casserole, served with couscous

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