Mostly Aldi Moroccan Chicken & Chickpea stew
Not the prettiest thing i have made recently but it tasted great.
2 lb boneless skinless chicken thighs 1" pieces
1/2 lb dried chickpeas
3 carrots
1 onion
5 cloves garlic minced (i use a micro plane)
3 strips Lemon Zest
Juice of 1 lemon
2.25 cups chicken broth
Castelvetrano olives (Walmart)
1 T Ras El Hanout (see below)
1 t Flour
1 box couscous
1/4 cup raisins
Sliced almonds, toasted
Harissa (Publix)
Yogurt Lemon Sauce (Greek Yogurt thinned out with some lemon juice)
House made Ras el Hanout -
15 g smoked paprika
3 g turmeric
3 g cumin
3 g coriander
1 g ground clove
2 g cinnamon
pinch cayenne
- Soak Chickpeas overnight (or quick soak), simmer for 45 minutes then drain and set aside.
- Mince 1 strip of lemon zest mix with 1/2 of garlic and set aside
- Brown chicken thighs in dutch oven
- Remove chicken
- Saute onion with 2 strips Lemon Zest, Add remaining the garlic + ras el hanout and flour
- Add broth, honey, soaked chickpeas, carrots, chicken back in
- Simmer until tender, finish with olives, lemon juice, and lemon zest garlic mixture.
- couscous prepared as package directions, with the raisins added at the start.
Served over couscous cooked with raisins, topped with a thinned out Greek yogurt, harissa, toasted almonds, and fresh cilantro.