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Moroccan-Style Braised Chicken and Chickpeas
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.
teaspoons ras el hanout (see note), divided
Kosher salt and ground black pepper
01In 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.
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