One Pot Moroccan Chicken and Chickpeas with Pistachio Couscous and Goat Cheese
I’m sure many of you can agree with me here that deciding what to make for dinner every night is a difficult task. I used to ask Tony for dinner suggestions and requests and he would usually respond with something along the lines of Lamb, Tzatziki, and Sweet Potatoes with Tahini… I mean, I liked that dinner a lot too, but after making it fives times, I’m over it… so I no longer do that.
Instead of asking Tony, I typically devote at least two or three hours on Sundays to brainstorm a weekly dinner menu. I know, it sounds a bit excessive, but I try making five new dinner recipes a week so research is necessary! Also, one of these days, I’ll actually recreate some of my favorite recipes during the day so I can post it. Lately, my biggest inspiration behind building a weekly menu is TRAVEL!
One of the reasons I fell in love with cooking and baking in the first place is because I always felt like food, cooking, and eating is the best way to get to know another culture. The act of following a traditional recipe or using new ingredients could transport me to another place… If I couldn’t travel somewhere, at least I could cook the cuisine! My version, at least.
Tony and I have a Bucket List of all the different places we want to travel while we’re living abroad and one of my biggest targets is Morocco. Everything about Morocco screams exotic to me from the beautiful mosques, open-air souks, spices, cuisine, desserts, mountains, and beaches. Unfortunately, I think there is only one trip to Africa in our near future and both Tony and I want to see some cats… Yes, we watched African Cats and we fell in love.
Speaking of love, I am in LOVE with this One Pot Moroccan Chicken and Chickpeas with Pistachio Couscous and Goat Cheese from Half-Baked Harvest. I initially discovered Half-Baked Harvest on Instagram when Tieghan posted a recipe for Beignets Tiramisu with Chocolate Ganache. After shamelessly stalking her blog and beautiful food photography for about two hours, I became a true believer; this girl is a culinary mastermind. I’ve made her recipe for One Pot Moroccan Chicken and Chickpeas three times in one week. Granted, Tony accounts for about 4 servings in one sitting so I had to make extra, but it was also just THAT good. Everything is perfect about this dish from the amount of flavor, spiciness, texture, and color. I followed this recipe exactly as is, but added a few extra chipotle chiles because I like to eat things that set my mouth on fire.
One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese recipe from Half-Baked Harvest:
1 pound skinless and boneless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
2 teaspoon smoked paprika
1 teaspoon cumin
¾ teaspoon cinnamon
½ teaspoon coriander
¼ teaspoon cayenne pepper, or more to your liking
½ teaspoon pepper
½ teaspoon salt
1 onion, thinly sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced or grated
1 red pepper, chopped
3 carrots, chopped
3 tablespoons tomato paste
1 chipotle chile in adobo, minced
2 cups chicken broth (or veggie broth)
2 cups cooked chickpeas (rinsed and drained if using canned)
1 lemon, zest + juice
¼ cup fresh cilantro, plus more for serving
3-4 cups cooked couscous
¼ cup chopped pistachios
6 medjool dates, sliced (optional)
2-4 ounces goat cheese, crumbled
- To make the chicken, toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper in a small bowl.
- Heat a large high-sided skillet over medium-high heat. 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. 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. Add the onion, ginger, garlic, red pepper and carrots to the skillet, sauté 4-6 minutes. Add the remaining spice mixture and sauté another 30 seconds, stirring constantly. 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. 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. Top each plate of couscous with the chickpea mixture. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.