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Moroccan-Style Braised Chicken and Chickpeas

4 Servings

50 minutes 30 minutes active

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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.




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


  • 3

    teaspoons ras el hanout (see note), divided

  • Kosher salt and ground black pepper


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Patricia K.
May 26, 2022
Fabulous recipe - become my go-to!
The ingredients on this list are amazing ... and although following the instructions is a good idea, you can improvise in many ways and still get great results! For example, you can make your own spice blend, you can use apricot jam, you can add onion, use less garlic, don't have boneless thighs, use bone -in.
Tom M.

I made this for my wife and I tonight and it was hands-down amazing! I had to search online for recipes for the Ras el hanout, and there are a few good choices if you can't find the premade blend. The depth of flavor of the finished dish and the sweet/ spicy is so interesting. The only change I made was to add some very thinly sliced white onion on the chicken as it was browning... Because... I like onion! This is a definitely a "must try".

David O.

It would be great if you could provide Instant Pot versions of all your Tuesday night recipes!