Moroccan Chicken and Chickpea Casserole Recipe

There’s something truly mesmerizing about the flavors and aromas of Moroccan cuisine. Today, I’m sharing a recipe that’s not only delicious but also perfect for bringing the family together – Moroccan Chicken and Chickpea Casserole. This dish is a symphony of warm spices, tender chicken, and hearty chickpeas, all mingling beautifully in a tagine or a rustic casserole pot. It’s the kind of meal that will have everyone gathering around the table, sharing stories and savoring each bite.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6

Skill Level: Intermediate

Ingredients

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Cilantro or parsley for garnish
• Cooked couscous or rice, for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the spices: cumin, coriander, turmeric, cinnamon, paprika, ginger, and black pepper. Cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes, chickpeas, chicken broth, and chopped apricots to the skillet. Bring the mixture to a simmer and allow the flavors to meld together for about 5 minutes.
6. Transfer the mixture to a tagine or a large casserole dish. Nestle the chicken thighs into the sauce.
7. Cover and bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
8. Remove from the oven, garnish with fresh cilantro or parsley, and serve hot with couscous or rice.

Helpful Tips

• For a milder version: Reduce the amount of black pepper and paprika.
• Add vegetables: Incorporate carrots, bell peppers, or zucchini for extra nutrition and flavor.
• Make it vegan: Replace chicken with additional chickpeas or tofu.

Storage Instructions

Store the leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through.

Pairings

This casserole pairs wonderfully with a fresh cucumber and mint salad, a side of fluffy couscous, or a refreshing mint tea. For a heartier meal, serve with warm, crusty bread to soak up the delicious sauce.

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