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Marakesh Chicken With Chickpeas Recipe
|Olive oil||2 Teaspoon|
|Red onions||3 , thinly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Ground pepper||1⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Saffron threads||1⁄4 Teaspoon, crumbled|
|Ground cumin||1⁄4 Teaspoon|
|Boneless skinless chicken thighs||1 1⁄2 (6 Thighs, 1/4 Pound Each)|
|Reduced-sodium chicken broth||1 Cup (16 tbs)|
|Canned chickpeas||1 Cup (16 tbs), drained, rinsed|
|Chopped cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 757 Calories from Fat 213
% Daily Value*
Total Fat 24 g37%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2263.9 mg94.3%
Total Carbohydrates 101 g33.6%
Dietary Fiber 20.1 g80.4%
Sugars 27 g
Protein 40 g79.5%
Vitamin A 41.9% Vitamin C 74%
Calcium 21.9% Iron 32.8%
*Based on a 2000 Calorie diet
Add the onions, garlic, salt, and pepper and cook, stirring occasionally, until the onions are translucent, about 6 minutes.
Add the ginger, saffron, and cumin and cook, stirring, about 3 minutes.
With a slotted spoon, transfer the onion mixture to a plate.
Add the chicken to the Dutch oven and cook, turning once, until browned, about 10 minutes.
Add the broth to the Dutch oven and cook, scraping up any browned bits from the bottom of the pan, about 1 minute.
Return the onions to the pan and bring to a boil.
Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 20 minutes.
Stir in the chickpeas and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
Sprinkle with cilantro.