One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

  • Ready in 30m

  • Serves 4

  • 692 calories

  • 93.25g carbs

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese might be just the main course you are searching for. One serving contains 817 calories, 40g of protein, and 34g of fat. For $3.61 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 13780 people have made this recipe and would make it again. A mixture of medjool dates, chipotle chile in adobo, couscous, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the medjool dates you could follow this main course with the Yogurt Trifle with Pomegranate, Pear, and Dates as a dessert.

24 ingredients

  1. 3 carrots
  2. 1/4 tsps cayenne pepper
  3. 1 lb chicken
  4. 2 cups chicken broth
  5. 2 cups chickpeas
  6. 1 chipotle chile in adobo
  7. 3/4 tsps cinnamon
  8. 3 cups cooked couscous
  9. 1/2 tsps coriander
  10. 1 tsp cumin
  11. 1/4 cups fresh cilantro
  12. 1 tsp fresh ginger
  13. 2 cloves garlic
  14. 2 oz goat cheese
  15. 1 lemon zest
  16. 6 medjool dates
  17. 2 tbsps olive oil
  18. 1 onion
  19. 1/2 tsps pepper
  20. 1/4 cups pistachios
  21. 1 red bell pepper
  22. 1/2 tsps salt
  23. 2 tsps smoked paprika
  24. 3 tbsps tomato paste

Instructions

  1. In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper.
  2. Heat a large high sided skillet over medium-high heat.
  3. Add some olive oil to coat the bottom of the skillet and once hot add the chicken and half of the seasoning mixture to the skillet. Brown the chicken all over until cooked through, about 6 minutes.
  4. Remove the chicken from the skillet and set aside.To the same skillet add a little more olive oil to pan and swirl to coat.
  5. Add the onion, ginger, garlic, red pepper and carrots to the skillet, saut 4-6 minutes.
  6. Add the remaining spice mixture and saut another 30 seconds, stirring constantly.
  7. Add the chicken back to the skillet. Stir in the tomato paste, chipotle chile, chicken broth, and chickpeas. Bring to a boil and reduce the heat, and simmer 5-10 minutes or until the mixture thickens.
  8. Remove from heat. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.To serve, divide the couscous among bowls or plates and sprinkle the couscous with the chopped pistachios and dates (if using). Top each plate of couscous with the chickpea mixture.
  9. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.
One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

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