Moroccan Chicken & Chickpeas by Chelsea Goodwin
Calculated automatically based on ingredients
- 1 Tbs Olive oil
- 1 Brown onion, diced
- 20g Masterfoods Middle Eastern Style Spice Blend
- 300g Chicken breast or thigh, cubed
- 2 Carrots, sliced
- 1 Zucchini sliced
- 1 Cup chicken stock + extra if needed
- 400g Tin chickpeas, drained & rinsed
- Salt & pepper
- Couscous (or rice)
- Natural greek yoghurt (optional)
Heat oil in a large pan over medium-low heat then add onions and cook for a few minutes.
Turn heat up to medium then add in 2 Tbs of spice mix and chicken and cook, stirring for a few minutes.
Add carrots and zucchini + the rest of the spice mix (reserve 1 tsp) and cook for a few minutes then pour in one cup of chicken stock. Bring to a simmer then turn down to low and cover. Let it simmer for 5 mins. (use this time to start making the couscous)
Remove lid, add chickpeas and an extra 1/4-1/2 cup of chicken stock if you'd like a bit more sauce. Simmer for 5 mins then serve into bowls over couscous.