Marrakech Chicken and Chickpea Delight with Lemon Rice

A fragrant, warming stew featuring tender chicken breast, hearty chickpeas, and vibrant spices, served alongside fluffy basmati rice with a bright lemon finish.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 3
• Cuisine: African
• Difficulty: Medium
• Cost: $3.72/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• sauté
• comfort food
• spicy
• savory
• healthy
• roast

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic clove (minced)
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon crushed red pepper (flakes)
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup vegetable broth
• 15 ounce chickpeas (rinsed and drained)
• 1 cup white basmati rice (uncooked)
• 2 cup water
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
2. Add the cubed chicken breast to the pot. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook until lightly browned on all sides, about 5-8 minutes.
3. Stir in the ground cumin, smoked paprika, turmeric powder, ground cinnamon, and crushed red pepper. Cook for 1 minute, stirring constantly, until aromatic.
4. Pour in the diced tomatoes and vegetable broth. Add the rinsed and drained chickpeas. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender, and flavors have melded. Stir occasionally.
5. While the stew simmers, prepare the basmati rice. In a medium saucepan, combine 1 cup white basmati rice with 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until the water is absorbed.
6. Remove the cooked rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the 1 tablespoon lemon juice.
7. Taste the stew and adjust seasonings if necessary. Serve the Marrakech Chicken and Chickpea Delight hot over the fragrant lemon rice.

Notes

This stew reheats wonderfully and can be stored in an airtight container in the refrigerator for up to 3 days. For a little extra freshness when reheating, consider garnishing with some fresh cilantro or parsley (not included in recipe due to pantry limitations) after warming.

Nutrition (per serving)

• Calories: 595
• Protein: 43.1 g
• Carbohydrates: 64.8 g
• Fat: 17.5 g
• Fiber: 12.1 g
• Sodium: 825 mg
• Saturated Fat: 3.7 g
• Sugar: 5.9 g
• Cholesterol: 100 mg