Moroccan style chicken and chickpeas

I had been soaking a bowl of chickpeas for 3 nights.  Hubby caught a bug earlier this week, which meant meal plans were shelved and I made us a big pot of soupe au pistou.  He felt better yesterday so I decided to cook the chickpeas in a Moroccan style chicken dish.  Big mistake. Unless you own a pressure cooker, use canned chickpeas instead.  1 hour later, the chickpeas were still al dente, but it was a very tasty dish nonetheless.  I modified the recipe slightly for quantity, and omitted the preserved lemon rind as I didn’t have any.


  • 2 chicken thighs, 2 chicken drumsticks (on the bone)
  • 2 tbsp plain flour
  • 2 tsp ras el hanout spice
  • 3 tbsp olive oil (a big change from Frylite which I’ve been using for a month)
  • 1 yellow onion, sliced
  • 1 oxo vegetable cube
  • 500ml water
  • 1/2 can chopped tomatoes
  • 1 cup chickpeas
  • 1/2 cup pitted olives
  • salt and pepper to taste


  1. Mix the flour and 1 tsp ras el hanout in a bowl
  2. Toss the chicken into the flour and coat well
  3. Heat oil in a heave based pan and brown the chicken for 2 to 3 minutes
  4. Remove the chicken from the pan
  5. Fry the onions for a minute until fragrant
  6. Add the remaining ras el hanout, stock, water, chopped tomatoes, chickpeas and olive.  Stir well
  7. Place the chicken back into the pan and cook for 1 hour
  8. Season with salt and pepper, and serve with couscous



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