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Moroccan-Style Braised Chicken and Chickpeas

Moroccan-Style Braised Chicken and Chickpeas

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This skillet braise was inspired by a recipe from “A Flash in the Pan” by John Whaite. Ras el hanout is a Moroccan spice blend that includes cinnamon, cumin, turmeric, ginger, black pepper and allspice, to name just a few of the ingredients. Look for ras el hanout in well-stocked supermarkets, spice shops or Middle Eastern grocers, but if you cannot find it, substitute an equal amount of garam masala. The flavor profile of the dish will become more Indian than Moroccan but still will be delicious. Serve with couscous or rice.

Tip

Don’t worry if the chicken isn’t cooked through after browning. It will finish cooking after the thighs are returned to the pan with the apricots and chickpeas. Don’t allow the garlic and ras el hanout to brown; their flavors will turn acrid. Cook, stirring constantly, only until fragrant, then pour in the sherry.

Ingredients
  • 3

    teaspoons ras el hanout (see note), divided

  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs

  • 2

    tablespoons extra-virgin olive oil

  • 4

    medium garlic cloves, thinly sliced

  • ½

    cup dry sherry

  • 3

    tablespoons pomegranate molasses, divided

  • ½

    cup dried apricots, chopped

  • 15½

    ounce can chickpeas, rinsed and drained

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • 2

    tablespoons chopped fresh cilantro

Step 1

In a small bowl, stir together 1 teaspoon of ras el hanout, 2 teaspoons salt and ½ teaspoon pepper, then sprinkle onto the chicken.

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken and cook until browned on the bottom, about 5 minutes; transfer to a plate.

Step 2

Set the skillet over medium and add the garlic and remaining 2 teaspoons ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in the sherry and 2 tablespoons of molasses; bring to a simmer, scraping up any browned bits.

Stir in the apricots and chickpeas, then nestle in the chicken, browned sides up, and any accumulated juices. Cover, reduce to low and cook until a skewer inserted into the chicken meets no resistance, about 20 minutes.

Step 3

Using tongs, transfer the chicken to a serving dish. Set the skillet over medium-high and cook, stirring, until the sauce is thick enough that a spoon drawn through it leaves a trail, 3 to 5 minutes.

Off heat, stir in the lemon zest and juice and the remaining 1 tablespoon molasses. Taste and season with salt and pepper. Pour the sauce over the chicken and sprinkle with cilantro.