Moroccan · dinner
Moroccan Chicken and Chickpea Stew
Rotisserie chicken makes a warmly spiced Moroccan stew possible on a weeknight, and it uses up cilantro and spinach.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $19
Ingredients
For 2 servings
Meat & poultry
- rotisserie chicken1 piece
Cans & jars
- chickpeas1 can
- diced tomatoes1 can
- chicken broth1 cup
Produce
- yellow onion1 piece
- garlic2 clove
- baby spinach2 oz
- lemon1 piece
- cilantro½ bunch
Spices
- ras el hanout1 ½ tsp
- ground cinnamon½ tsp
- salt1 tsp
Sauces & condiments
- harissa paste1 tbsp
Pantry & grains
- couscous¾ cup
- olive oil1 tbsp
Method
- 1
Heat the olive oil in a large pot over medium heat. Cook the diced onion with a pinch of salt for 4-5 minutes until soft.
- 2
Stir in the garlic, ras el hanout, cinnamon and harissa. Cook 30 seconds until fragrant.
- 3
Add the tomatoes, the drained and rinsed chickpeas and the broth. Simmer 10 minutes until slightly thickened.
- 4
Meanwhile, shred about 2 cups of rotisserie chicken. Pour 3/4 cup boiling water over the couscous with a pinch of salt, cover and let stand 5 minutes, then fluff.
- 5
Stir the chicken and spinach into the stew and cook 2-3 minutes until the spinach wilts. Add a squeeze of lemon.
- 6
Serve over the couscous topped with chopped cilantro and lemon wedges.
Kitchen note
Pull the rest of the rotisserie chicken off the bone tonight for lunch sandwiches or salads. Skip the harissa to keep it mild.Approximate per serving: 640 calories, 50g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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