Tangy Moroccan Lemon Chicken with Chickpeas
Experience a burst of flavors with this Tangy Moroccan Lemon Chicken! This delightful dish combines tender chicken breasts with aromatic spices like cumin and cinnamon, creating a dish that's both exotic and comforting. The addition of chickpeas adds a hearty touch, while the pimento-stuffed olives and honey lend a sweet and savory dimension that perfectly complements the tanginess of fresh lemon zest. Serve this dish over couscous or with warm pita bread to soak up the rich sauce. It's not just dinner; it's a journey to Morocco on your plate!
4
Servings
237
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons (none)
chicken breast halves (bone in, skin on)
4 (pat dry and season with salt and pepper)
small onion
1 (sliced thin)
cumin
3/4 teaspoon (none)
paprika
1/4 teaspoon (none)
cinnamon
1/4 teaspoon (none)
lemons
2 teaspoons (zest of, finely grated)
all-purpose flour
1 1/2 teaspoons (none)
chicken broth
1 1/2 cups (preferably College Brand)
pimento stuffed olives
1/3 cup (sliced thin)
honey
1 tablespoon (none)
canned chickpeas
1/2 cup (drained and rinsed)
Instructions
1
In a heavy 3-quart saucepan, heat the olive oil over moderately high heat until hot, but not smoking.
2
Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
3
Carefully place the chicken in the pan, skin side down, and cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for an additional 3-5 minutes on the other side.
4
Transfer the browned chicken to a plate and set aside.
5
Reduce the heat to moderate, then add the sliced onion to the same pan. Sauté the onion, stirring occasionally, until softened, about 3-4 minutes.
6
Add the cumin, paprika, cinnamon, lemon zest, and flour to the pan. Stir the mixture continuously for 1 minute to toast the spices.
7
Gradually stir in the chicken broth, scraping any browned bits from the bottom of the pan. Add the sliced olives and honey, and bring the mixture to a gentle simmer.
8
Return the browned chicken breasts to the pan, skin side up, and cover the pan. Simmer uncovered for about 20 minutes, or until the chicken has cooked through and reaches an internal temperature of 165°F (75°C).
9
In the last 3 minutes of cooking, add the drained chickpeas and stir to combine. Allow the chickpeas to heat through before serving.
10
Serve the Moroccan Lemon Chicken warm, garnished with fresh herbs if desired.
Nutrition Information
10g
Fat
12.5g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Moroccan Lemon Chicken with Chickpeas?
It is an exotic and comforting dish that combines tender chicken breasts with aromatic spices like cumin and cinnamon, chickpeas, pimento-stuffed olives, and tangy lemon zest.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
What cut of chicken is recommended?
The recipe calls for four bone-in, skin-on chicken breast halves.
What are the primary spices used in this dish?
The dish uses a blend of 3/4 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cinnamon.
How do I prepare the chicken before cooking?
You should pat the chicken breasts dry with paper towels and season them generously with salt and pepper.
What is the first step in the cooking process?
Heat 2 tablespoons of olive oil in a heavy 3-quart saucepan over moderately high heat until hot but not smoking.
How long should I sear the chicken?
Cook the chicken skin side down for 5-7 minutes until golden brown, then flip and cook for another 3-5 minutes.
What should I do with the onion?
Slice one small onion thin and saute it in the same pan used for the chicken for 3-4 minutes until softened.
Why is flour included in the recipe?
One and a half teaspoons of all-purpose flour are added to help thicken the sauce while toasting with the spices.
How much lemon zest is required?
The recipe requires 2 teaspoons of finely grated lemon zest.
How much chicken broth do I need?
You will need 1.5 cups of chicken broth, preferably College Brand.
What kind of olives are used?
The recipe uses 1/3 cup of thinly sliced pimento-stuffed olives.
What role does honey play in this recipe?
One tablespoon of honey is used to add a sweet dimension that balances the savory and tangy flavors.
How do I prepare the chickpeas?
Use 1/2 cup of canned chickpeas that have been drained and rinsed.
How long does the chicken simmer in the sauce?
The chicken should simmer uncovered for about 20 minutes.
What is the safe internal temperature for the chicken?
The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
When should the chickpeas be added to the pan?
The chickpeas should be added during the last 3 minutes of cooking so they can heat through.
What are the serving suggestions for this dish?
It is recommended to serve this dish over couscous or with warm pita bread to soak up the sauce.
What is the calorie count per serving?
Each serving contains approximately 237 calories.
How much protein is in one serving?
One serving provides 27.5g of protein.
What is the fat content for this recipe?
There are 10g of fat per serving.
How many carbohydrates are in each serving?
There are 12.5g of carbohydrates per serving.
Is this recipe considered healthy?
Yes, the recipe is tagged as healthy and uses lean chicken and chickpeas.
Can I garnish the dish?
Yes, you can garnish the finished Moroccan chicken with fresh herbs if desired.
Is this dish spicy?
While it contains aromatic spices, it is tagged as spicy though the heat level is balanced by honey and lemon.
What type of pan should be used?
A heavy 3-quart saucepan is ideal for this recipe.
Do I need to cover the pan during the final simmer?
The instructions specify to simmer the chicken uncovered for the final 20 minutes.
What is the category of this recipe?
This recipe is categorized under Poultry.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What should I do with the browned bits at the bottom of the pan?
You should scrape the browned bits from the bottom of the pan as you gradually stir in the chicken broth to add flavor to the sauce.