Moroccan-Style Braised Chicken and Chickpeas | Christopher Kimball’s Milk Street

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Milk Street Recipe

Moroccan-Style Braised Chicken and Chickpeas

50 minutes 30 minutes active

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.

4

Servings

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.

50 minutes

30 minutes active

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