This Moroccan Chicken With Chickpeas hits the spot! Loaded with anti-inflammatory spices and herbs, the flavor profile is warm, intriguing, and utterly delicious. It’s fun to try recipes from around the world. Keeping our plate colorful, engaging our senses, keeps us curious, and lends itself to creativity that’s never been explored before. Give this dish a try!
Pair with our Summer Green Bean and Tomato Salad, or our Easy Garlic Broccoli.
If you make it and love it, don’t forget to save it with your other fave anti-inflammatory diet recipes.
Replace Recipie Feat
Ingredients
- 1 whole chicken Cut into pieces
- 1 pinch sea salt coarse
- 1 pinch black pepper freshly ground
- 1 tbsp olive oil
- 1 whole sweet onion small, diced
- 3 whole garlic cloves, peeled and smashed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 3 cups green beans sliced or 1lb baby green beans (haricot verts)
- 1 cup chickpeas canned, drained or cooked from scratch
- 2.5 cups chicken stock
- 1 cup cilantro fresh, chopped, for garnish
Instructions
- Season chicken and heat oil in a Dutch oven to medium hot.
- Add chicken and cook, skin side down, for 6 minutes.
- Turn and cook other side an additional 6 minutes; transfer to a plate.
- Reduce heat to medium; add onion, garlic, carrots and spices.
- Add chicken and chicken stock and cook for ~20 minutes.
- Add chickpeas and green beans; cook until chickpeas are hot and beans are crisp-tender.
- Let sit for 5 minutes before serving, garnished with chopped fresh cilantro.
- Enjoy!
Keywords: anti-inflammatory diet recipes, anti-Inflammatory recipes, chicken recipe, moroccan chicken recipe, Moroccan Chicken with Chickpeas
